Rice Casserole with Redfish

Ingredients

• 250 g long-grain rice
• Salt
• 1 stalk Celery
• 2 carrots
• 200 g crème fraîche
• 200 ml milk
• 50 g sesame seeds
• 1 tbsp curry powder
• 3 eggs
• pepper (ground)
• 500 g cod fillet, skinless and ready to cook
• 1 tbsp butter
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Cook the rice in salted water until al dente, then drain and let cool.

2. 2.

   Wash, peel, and finely grate the celery. Peel and grate the carrots as well. Mix both with crème fraîche, milk, sesame seeds, curry powder, eggs, salt, and pepper. Fold in the cooled rice.

3. 3.

   Preheat the oven to 180°C (356°F) with fan and top heat. Butter a baking dish.

4. 4.

   Rinse the fish, pat dry, season with salt and pepper, then sear both sides in hot butter until golden brown. Remove from pan.

5. 5.

   Spread half of the vegetable-rice mixture into the dish, smoothing it out. Top with the seared fish, drizzle lemon juice, and cover with the remaining rice. Bake for about 25 minutes until golden brown.