for 4 people

Garlic & dill rice

300 g	basmati rice
1 tbsp	olive oil
2	garlic cloves, finely chopped
2	spring onions incl. green parts, finely chopped
½ bunch	dill, finely chopped
5 dl	water
1 tsp	salt

Fish

600 g	skinned perch fillets
	olive oil for frying
¾ tsp	salt
a little	pepper
60 g	hazelnuts, coarsely chopped
2	garlic cloves, sliced
1 bunch	dill, roughly torn
1	organic lemon, use grated zest only

How it's done

Garlic & dill rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan. Sauté the garlic, spring onion and dill for approx. 5 mins., add the rice, cook briefly. Pour in the water, bring to the boil. Salt the rice, cover and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.

Fish

Preheat the oven to 60°C, warm the platter and plates. Heat a dash of oil in a non-stick frying pan. Season the perch fillets, fry in batches for approx. 1 min. on each side, keep warm. Add a dash of oil to the same pan. Fry the nuts and garlic for approx. 2 mins. Add the dill and cook for approx. 1 min., mix in the lemon zest. Serve the perch fillets with the rice, top with the crispy dill. Once zested, cut the lemon into slices and serve with the dish.

Show complete recipe