QUICK AND EASY PARTY FISH
Enkel festfisk
You can make festive fish dishes also of not so festive kinds of fish - you just have to flavor it with TLC. Fish that's boiled in wine is always good and apart from that it's the cheese topping that lends the festivitas to this dish.
Serves 4
0.6 cup long-grained rice
salt
½ tablespoon oil
1 finely chopped onion
approx 14 oz frozen, thawed haddock fillets
salt, fresh lemon juice
1 cup dry white wine
some rings of leek
1 3/4 oz bacon or lightly smoked diced ham
1 bunch dill
2 large tomatoes, sliced
0.4 cup grated cheese
Boil the rice in double amount of lightly salted water with oil and finely chopped onion until the rice is dry. Flavor the fish with salt and lemon juice. Put it in a shallow, oven-proof pot and add wine and leek. Bring to a boil and then simmer very slowly for about 10 minutes. Add the bacon to the rice and put it on top of the fish in the pot.
Finely chop the dill and sprinkle with half of it. Stick some tomato slices into the pot, distribute the grated cheese over the whole surface and put it in the oven at 440F so that the cheese melts. Decorate with remaining dill when serving.
A butter sauce with chopped, hard-boiled eggs is good with it if you need sauce, but I normally don't make any sauce for this dish.
Enjoy!
Bella
Enkel festfisk
You can make festive fish dishes also of not so festive kinds of fish - you just have to flavor it with TLC. Fish that's boiled in wine is always good and apart from that it's the cheese topping that lends the festivitas to this dish.
Serves 4
0.6 cup long-grained rice
salt
½ tablespoon oil
1 finely chopped onion
approx 14 oz frozen, thawed haddock fillets
salt, fresh lemon juice
1 cup dry white wine
some rings of leek
1 3/4 oz bacon or lightly smoked diced ham
1 bunch dill
2 large tomatoes, sliced
0.4 cup grated cheese
Boil the rice in double amount of lightly salted water with oil and finely chopped onion until the rice is dry. Flavor the fish with salt and lemon juice. Put it in a shallow, oven-proof pot and add wine and leek. Bring to a boil and then simmer very slowly for about 10 minutes. Add the bacon to the rice and put it on top of the fish in the pot.
Finely chop the dill and sprinkle with half of it. Stick some tomato slices into the pot, distribute the grated cheese over the whole surface and put it in the oven at 440F so that the cheese melts. Decorate with remaining dill when serving.
A butter sauce with chopped, hard-boiled eggs is good with it if you need sauce, but I normally don't make any sauce for this dish.
Enjoy!
Bella
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