Pan‑fried Atlantic Cod with Wild Rice
Pan‑fried Atlantic cod served over wild rice in a quick, elegant dish that arrives at the table in no time.
Ingredients
- 120 g wild rice blend
- Salt
- 1 stalk leeks
- 2 tbsp olive oil
- 150 ml Classic Vegetable Broth
- 300 g Atlantic cod fillet (2 fillets)
- Pepper
- 150 g cherry tomatoes
- 0.5 bunch Parsley
- 1 tbsp coarse mustard
- 100 g sour cream (10% fat)
Instructions
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1.
Cook the rice blend in boiling salted water according to package instructions.
-
2.
Meanwhile, clean the leeks, halve them lengthwise, wash thoroughly and drain. Cut into large pieces.
-
3.
Heat 1 tbsp olive oil in a pan, sauté the leeks for 2 minutes. Add vegetable broth, bring to a boil and cook the leeks for 5 minutes.
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4.
In the meantime, rinse the cod fillets, pat dry and season with salt and pepper.
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5.
Heat the remaining olive oil in another pan and fry the fish for 3–4 minutes on each side, depending on thickness.
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6.
Meanwhile, wash and halve the tomatoes. Wash parsley, shake dry, pluck leaves and finely chop. Drain the rice.
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7.
Stir tomatoes, mustard and sour cream into the leeks, season with salt and pepper, then add parsley. Plate the vegetables with the cod fillets and rice.
