Rice with Smoked Fish
⏳ Time
45 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges: 365 Best Recipes'.
Ingredients
- Rice - 10.6 oz
- Cold-smoked trout - 14.1 oz
- Lemon - 2 pieces
- Chicken Egg - 2 pieces
- Onion - 2 heads
- Butter - 2.1 oz
- Parsley - 1.8 oz
- Salt - to taste
Step by Step guide
Step 1
Peel, wash, and slice the onion into thin half-rings.
Step 2
Rinse the rice. Wash the lemons, zest them, and squeeze out the juice.
Step 3
Chop the lemon zest. Mix the onion with the butter and heat for 5 minutes on high.
Step 4
Add the rice, pour in 3 cups of water, season with salt, and cook covered on high for 10 minutes, then add the lemon zest, reduce the heat to medium, and cook the porridge covered for another 15 minutes.
Step 5
Slice the fish thinly, drizzle with lemon juice, and mix with the rice.
Step 6
Boil the eggs hard, cool, peel, and slice into rounds.
Step 7
Wash the parsley.
Step 8
Serve the porridge on plates, garnished with egg slices and parsley sprigs.
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