Pollock fillet with mango rice Orly
Ingredients for Pollock fillet with mango rice Orly
| Amount | Ingredient |
|---|---|
| 800 grams | Pollock fillet |
| 2 pcs | Lemon |
| 4 Prov | White wine |
| Salt, white pepper | |
| 8 tbsp | Flour |
| 3 pc | Eggs |
| Oil for frying | |
| Tomato sauce | |
| 500 grams | Peeled tomatoes (can) |
| 40 g | Butter |
| 1 tbsp | Flour (heaped) |
| 1 pc | Onion |
| Salt, freshly ground pepper | |
| 1 Prov | Tabasco |
| 1 pinch | Sugar |
| 1 pinch | Herbes de Provence |
| 100 ml | Cream |
| Mango rice | |
| 2 pcs | Long-grain rice cooking bag |
| 1 pc | Mango |
| 1 tbsp | Butter |
| 1 pinch | Salt |
| 1 pc | (Chili pepper) |
Pollock fillet with mango rice Orly Directions
Canned tomatoes with the liquid through a sieve.
Sauté onions in butter colorless, dust with flour and produce a light with a whisk roux. With the passed Pour tomato, cook stirring constantly for 5-10 minutes. In between, seasoned with salt, sugar and dry herbs. Finally, stir in the cream and season to taste again.
Wash fillets and pat dry thoroughly with paper towels. Marinate with lemon juice and wine, then add salt and pepper. In summary: clean - sour - salt. Mehli fillets on all sides so that the egg case also adheres well. Then move through zerquirltes egg in hot fat and fry until golden brown on both sides.
Cook rice according to package specification and drain well. Peel the mango, cut right and left of the flat stone. Mango cut into small cubes, tackle briefly in a hot pan with butter. Add the drained rice toss well and season to taste. This also fits well into a chili pepper diced?
Rice and tomato sauce Serve on warmed plates. Place fish in tomato sauce. Pollock tolerate abundant acid, extra lemon wedges are attached.
