Pikeperch fillet with rice and vegetables in cream sauce


Servings: 2
Cooking time: 40 min

Juicy pikeperch fillet with vegetables and rice in a flavorful cream sauce

Ingredients


pikeperch fillet 0.5 kg
zest of 1/2 lemon
cream (20%) 200 ml
milk 100 ml
rice 120 g
carrots 50 g
corn 50 g
onion 50 g
green peas 50 g
butter 40 g
vegetable oil 15 ml
TO TASTE:
salt
black pepper
thyme

Instructions


Step 1

Boil rice in salted water until semi-cooked, cool under running water.

Step 2

Saute chopped onion and carrots in butter.

Step 3

Combine the rice with the corn, peas, lemon zest and paste. Add salt, thyme, mix and put into a plastic box.

Step 4

Drizzle the pikeperch fillets with oil, season with salt, black pepper. Put it in the box and send it together with the rice to freeze.

Step 5

In the morning, move the boxes to the refrigerator.

Step 6

In the evening, transfer the rice and fish into a ceramic mold and pour the mixture of milk and cream, seasoned with salt and pepper.

Step 7

Bake at 180 degrees for 20 minutes. Enjoy.


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