Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Crust mixture
Fish
Rice
How it's done
Crust mixture
Mix the butter with all the other ingredients up to and including the lime zest, season with salt. Mix 3 tbsp with the lime juice, set aside.
Fish
Season the fish, place on a baking tray lined with baking paper. Cover with the crust, press down gently.
To bake
Approx. 15 mins. in the centre of an oven preheated to 220°C.
Rice
Heat the oil in a pan. Briefly sauté the spring onion and fennel, season with salt. Add the rice mixture, pour in the water, simmer (uncovered) for approx. 10 mins., remove from the heat, cover and leave to fluff up for approx. 5 mins. Stir in the reserved crust mixture. Plate up the rice with the fish.
| Tip: | Serve with 1 lime, rinsed with hot water, dabbed dry and cut into wedges. |
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