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
Fish
Rice
How it's done
Fish
Drizzle the balsamic over the fish, season with salt. Place half a sprig of rosemary diagonally across each strip of fish. Fold over the lower end of the fish. Wrap each in 1 strip of cured ham. Heat the oil in a non-stick frying pan. Reduce the heat. Fry the fish involtini in batches over a medium heat for approx. 5 mins., keep warm.
Rice
Heat the oil. Fry the garlic until crispy, remove, drain on kitchen paper, set aside. Add a little oil if necessary, heat through. Sauté the onion, add the rice and tomato strips and sauté until the rice is translucent, stirring constantly. Pour in the water, bring to the boil, season with salt. Reduce the heat, cover the rice and simmer for approx. 15 mins. over a medium heat until all the liquid has been absorbed. Crush half of the reserved garlic, stir in.
| Serve: | Serve the fish involtini on a bed of tomato rice. Sprinkle with the remainder of the garlic. |
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