Redfish with Rice, Peas, Mushrooms and Foamy Sauce
Ingredients
- Ingredients
- 250 grams Basmati rice
- salt
- 250 grams button Mushroom
- 1 Tbsp butter
- 50 milliliters dry white wine
- salt
- freshly ground peppers
- 300 grams Peas (canned)
- 800 grams redfish fillet (skinless)
- 1 tsp lemon juice
- 200 milliliters fish stock
- 300 milliliters Whipped cream
- 5 fresh Tarragon
- 100 grams Smoked salmon (sliced)
Preparation steps
Rinse rice and combine with 500 ml (approximately 2 cups) of salted water and bring to a boil. Cook on low heat for 20-25 minutes.
Clean mushrooms with a damp kitchen towel. Heat butter in a pan and saute mushrooms for 5 minutes. Deglaze pan with 20 ml (approximately 1/10 cup) of white wine and add peas. Season with salt and pepper and simmer for 3 minutes on low heat.
Rinse fish fillets, pat dry and cut into four pieces. Drizzle with lemon juice and season with salt and pepper. Arrange fish pieces in an ovenproof dish, pour fish stock over and bake in preheated oven at 180°C (approximately 350°F) for 10-20 minutes.
Remove some cooking liquid from fish pan and combine with remaining white wine. Simmer on low heat for about 5 minutes and add cream, season with salt and pepper and foam with the hand mixer. Add tarragon leaves to the sauce.
Arrange fish fillet with rice, vegetables and sauce on plates. Garnish with smoked salmon and zprinkly with freshly ground pepper. Serve.
