Pan‑fried Black Cod Medallions with Vegetable Rice

Ingredients

• 1 kg black cod fillet
• 200 g Wild rice
• 200 g Long grain rice
• 2 onions
• 3 Garlic cloves
• 1 stalk leek
• 1 Carrot
• 4 tomatoes
• 1 bundle arugula
• 2 tbsp sweet cream butter
• 3 star anise
• black pepper (freshly ground)
• 500 ml meat stock
• 4 tbsp crème fraîche
• a pinch paprika powder
• Sea salt

Instructions

1. 1.

   Remove the gray skin from the fillets. Rinse the rice. Peel and finely dice the onion and garlic. Clean, halve, and cut the leek into diagonal rings. Wash and cube the tomatoes. Clean, wash, and tear the arugula into small pieces. Place a pan over medium heat, add 1½ tbsp butter, star anise, garlic, and the black cod; sear each side for 3–4 minutes on medium heat. Keep warm in the oven.

2. 2.

   Place a pot on the stove and add the carrot, long grain rice, wild rice, onions, pepper, and leek; sauté for 10 minutes while stirring. Add meat stock and a splash of water. Stir in crème fraîche, tomatoes, arugula, and paprika powder; cover and simmer for 20 minutes. Let the rice rest on a turned‑off burner for another 10 minutes to absorb moisture. Sprinkle remaining butter, pepper, and sea salt over the mixture and stir well. Season the black cod, cut diagonally, and serve atop the rice.