Flounder with Rice and Herbs
Ingredients
- Ingredients
- 250 grams Long grain rice
- salt
- 2 Fennel bulb
- 1 stalk Leeks
- 4 blanched Water chestnut (canned)
- 1 ½ centimeters fresh ginger
- 1 garlic clove
- 2 sprigs Dill
- ⅓ bunch Chives
- 4 Plaice fillet (skinless, each 150 grams)
- 2 Tbsps Corn oil
- 1 organic lemon (juice)
- freshly ground peppers
Preparation steps
Put the rice in 500 ml (approximately 2 cups) of salted boiling water for about 20 minutes over medium heat.
Rinse the fennel, brush, cut into quarters, remove the stalk and cut into narrow strips. Cut the leeks lengthwise, thoroughly rinse, trim and cut diagonally into 1 cm (approximately 1/2 inch) wide rings. Drain the chestnuts and cut into slices.
Peel the ginger and garlic and finely chop. Rinse the herbs, shake dry and finely chop.
Rinse the fillets and pat dry.
In a wok, heat the oil, cook the ginger and garlic, add the fennel and leeks and sauté briefly. Add the herbs and water chestnuts, deglaze with the lemon juice, season with salt and pepper and place the fish fillets on top. Season flounder with salt and pepper then let infuse with the lid closed 5-8 minutes until done.
Serve the rice with the fish fillets and vegetables on warmed plates immediately.
