Sea Bass Fillet on Vegetable Strips

Ingredients

• 2 large carrots
• 0.5 bunch arugula
• 4 tomatoes
• 0.5 cucumber
• 400 g sea bass fillet
• 2 tbsp flour
• 150 g wild rice
• 200 g Long grain rice
• 1 onion
• 2 Garlic cloves
• 1 small stalk leeks
• 1 Carrot
• Pepper (freshly ground)
• 700 ml fish stock
• 125 ml white wine
• butter
• Salt

Instructions

1. 1.

   Wash the rice under running water in a sieve and drain.

2. 2.

   Peel and finely chop the onion and garlic. Clean the leek, cut it lengthwise into halves, wash and slice diagonally into thin rings. Peel and finely chop the carrot.

3. 3.

   Heat 4 tbsp oil in a pot and add the carrot, onions, garlic and leeks. Sauté briefly while stirring. Add the wild rice and long grain rice and stir for a short time. Pour in the white wine, let it evaporate slightly, then gradually pour in the fish stock while constantly stirring until the rice is cooked. Season with salt and pepper. Stir in 1-2 tsp butter.

4. 4.

   Meanwhile cut the fish into portions. Mix flour with salt and pepper and coat the fish pieces, then tap off excess. Heat 3 tbsp oil in a pan and fry the fish for about 2 minutes on each side.

5. 5.

   For the vegetable strips peel the carrots and use a julienne peeler lengthwise to create strips. Peel the cucumber and use a julienne peeler lengthwise to create strips. Wash the tomatoes and cut them into wedges. Wash the arugula and dry it with a salad spinner.

6. 6.

   Arrange the rice with the vegetable strips and arugula on plates. Place 1-2 fish pieces on top of each plate and serve immediately.