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Fish With Rice

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Ingredients
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Directions

1 whiting or I dab, lemon peel, 2 tablespoonfuls of rice, 1 yolk of egg.
Fillet the fish.
Boil the head and bones with the rind of a lemon.
Strain the resulting stock and poach the fillets in it for 5 minutes, then take them out and keep them hot.
Now throw the rice into the boiling fish stock, boil for 15 minutes, strain the liquor off, and arrange the rice on a hot dish.
Put the fillets of fish on top.
Reduce the cooking liquor by rapid boiling if there is a lot, and away from the heat stir into it the yolk of an egg previously beaten up with a little lemon juice.
Pour this sauce over the fish and the rice, being careful not to let it boil after adding the egg or the sauce will curdle.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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