Filet of loach with salmon in saffron sauce
easy
45 mins
45 mins
Ingredients
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 1 big onion
- 1 Bay leaf
- 2 Cloves
- 1/4 l dry white wine
- 2-3 Lemon slices
- 8 Peppercorns
- 1/2 TEASPOON Mustard seeds
- 750 g medium-sized tomatoes
- 150 g Shallots
- 2 Stone biter fillets
- 7-10 Tbsp (à ca. 250 g)
- 4 discs Smoked salmon (about 20 g each)
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp Lemon Pepper
- 1-2 TABLESPOONS Soy sauce
- 1 collar flat leaf parsley
- 125 g Whipped cream
- 1 Bag of saffron threads
- 2 TABLESPOONS sauce thickener
- 7-10 Tbsp wooden skewers
Directions
- 1
1. let the rice swell in plenty of boiling salted water for about 20 minutes. For the fish stock, boil 1/2 litre water with salt, onion, bay leaf, cloves, white wine, lemon slices, pepper and mustard seeds for about 10 minutes.
- 2
2.cut tomatoes crosswise, scald and peel the skin. Cut tomatoes in half, remove seeds and cut into narrow slices. Peel the shallots and cut them into narrow slices
- 3
3.wash the fillets of the stone-biter, dab dry with kitchen paper and cut in half lengthwise. Cover with salmon, fold over and pin with wooden skewers. Pour into the spice stock and let it simmer for about 10 minutes
- 4
4. fry the shallots in hot fat until translucent. Add tomatoes. Season with salt, lemon pepper and soy sauce. Keep warm.
- 5
5.drain the rice. Wash the parsley. Put some stems aside. Chop the remaining parsley finely and mix it into the rice
- 6
Lift out the fish, keep warm. Sieve the stock. Boil 1/4 litre of it with cream and saffron. Stir in sauce thickener, season with salt and pepper. Arrange everything, garnish with parsley
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