Sea Bass with Arugula Rice

Ingredients

• 1 kg sea bass fillets
• 200 g Wild rice
• 200 g Long grain rice
• 2 onions
• 3 Garlic cloves
• 1 small stalk leeks
• 1 Carrot
• 4 tomatoes
• 1 bundle arugula
• 2 tbsp sweet cream butter
• 3 star anise
• black pepper (freshly ground)
• 500 ml fish 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 the leeks, halve them and cut diagonally into rings. Wash the tomatoes and dice them. Clean the arugula, wash it and tear into small pieces. Place a pan over medium heat, add 1½ tbsp butter, star anise, garlic and the sea bass; sear the fish for 5 minutes on each side. 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 leeks; roast while stirring for 10 minutes. Add fish stock and a little water. Stir in crème fraîche, tomatoes, arugula and paprika powder, cover and simmer for 20 minutes. Let the rice continue to absorb liquid on a turned‑off burner for another 10 minutes. Add the remaining butter, pepper and sea salt, mix well. Season the sea bass, cut diagonally and serve with the rice.