for 4 person

Crust mixture

75 g	butter, soft
75 g	almond slivers
2	garlic clove *-*
1 ½ tbsp	coarse-grain mustard
1 tbsp	honey
½ bunch	tarragon, finely chopped
1	organic lime *-*
½ tsp	salt

Fish

4	pike-perch fillet (approx. 600 g
½ tsp	salt
a little	pepper

Rice

1 tbsp	olive oil
1	spring onion incl. green part, finely chopped
1	fennel, thinly sliced
½ tsp	salt
250 g	basmati, lentil & quinoa mix
3 dl	water

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.

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