Fillet of saithe with tomato and creamy saffron rice
4 portions
Fantastic fish tacos with fresh flavours and components. A dish that goes well with both everyday and parties.
Ingredients
- 600 g saithe fillet Fiskano, thawed
- 2 cloves of garlic, chopped
- 2 shallots, chopped
- 1 tbsp dried tarragon
- 2 tbsp rapeseed oil for frying
- 2 tbsp tomato paste
- 250 g mixed cocktail tomatoes
- 2 dl white wine
- 2 dl of water
- Salt and ground black pepper
- 1/2 pot of fresh tarragon
Saffron rice
- 2 dl white wine
- 2 dl whipped cream
- 1 vegetable stock cube
- 1 g saffron
- 2 ½ dl oat rice (or other rice)
Proceed as follows
1.
Sauté the garlic, onion and dried tarragon in oil for about 3 minutes.
2.
Divide and add the cocktail tomatoes, tomato puree and white wine and cook for about 3 minutes.
3.
Pour in water and season with salt and pepper.
4.
Bring the wine, cream, vegetable stock and saffron to the boil for the saffron rice.
5.
Add the rice and cook over a low heat, covered, for about 10 minutes until the rice is done.
6.
Season with salt and grated lemon zest and squeezed lemon juice, diluting with a little water if necessary for the right consistency.
7.
Cut the fish into appropriate portion sizes and add to the tomato sauce. Heat under a lid for about 4-5 minutes until the fish is ready.
8.
Pick the tarragon leaves and sprinkle over the fish and serve with the saffron rice.
9.
Tips (4 ports)!
Mix fresh herbs (dill, parsley or basil) with 1 clove of garlic, 1 1/2 dl rapeseed oil, 2 tsp lemon juice and salt to make a gremolata and serve with the fish.
