Perch fillets topped with crispy dill
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 300 gbasmati rice
- 1 tbspolive oil
- 2garlic cloves
- 2spring onions incl. green parts
- ½ bunchdill
- 5 dlwater
- 1 tspsalt
- 600 gskinned perch fillets
- olive oil
- ¾ tspsalt
- a littlepepper
- 60 ghazelnuts
- 2garlic cloves
- 1 bunchdill
- 1organic lemon
Instructions
Step 1
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan. Sauté the garlic, spring onion and dill for approx. 5 mins., add the rice, cook briefly. Pour in the water, bring to the boil. Salt the rice, cover and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.Step 2
Preheat the oven to 60°C, warm the platter and plates. Heat a dash of oil in a non-stick frying pan. Season the perch fillets, fry in batches for approx. 1 min. on each side, keep warm. Add a dash of oil to the same pan. Fry the nuts and garlic for approx. 2 mins. Add the dill and cook for approx. 1 min., mix in the lemon zest. Serve the perch fillets with the rice, top with the crispy dill. Once zested, cut the lemon into slices and serve with the dish.