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wild rice plaice lemon juice butter fresh root ginger carrots spring onion bamboo shoots shiitake mushrooms Creme Fraiche lemon slices
Viewed: 16 - Published at: 5 years agoIngredients
- 175 g mixed long-grain and wild rice
- 4 None plaice fillets (about 500g in total)
- 2 tbsp lemon juice
- 1 tsp butter
- 30 g fresh root ginger, peeled and finely chopped
- 750 g carrots, peeled and cut into strips
- 1 None spring onion, cut into strips
- 100 g bamboo shoots, cut into strips
- 100 g shiitake mushrooms, cut into strips
- 2 tbsp creme fraiche
- None None Lemon slices, for garnish
Method
- Preheat oven to 400°F. Cook rice in boiling salted water for 20 mins. Sprinkle fish with lemon juice and season. Set aside.
- Meanwhile, melt butter in a frying pan. Saute ginger for 1 min. Add carrots, green onion, bamboo shoots and mushrooms. Saute for 7 mins. Season. Add 2/3 cup water and bring to a boil. Transfer to a large Dutch oven and stir in creme fraiche. Top with fish, cover and roast for 12 mins.
- Drain rice. Serve with fish, vegetables and sauce. Garnish with lemon slices.
