Yield: 1 serving
Measure | Ingredient |
---|---|
1 \N | Locus, fillet; about 12 oz. Or other firm-flesh fish |
1 tablespoon | Olive oil |
1 \N | Onion |
1 \N | Garlic clove |
½ cup | Fish stock |
½ cup | Heavy cream |
¼ cup | White wine |
2 tablespoons | Cooked white rice |
\N \N | Nutmeg |
\N \N | Saffron |
\N \N | Powdered ginger |
\N \N | Salt and pepper |
\N \N | Olive oil |
Chop the onion and the garlic clove. Heat olive oil in a pan, add the onion and garlic, and saute for a minute. Add the fish fillet and fry lightly. Add fish stock, heavy cream, white wine and spices, bring to a boil, and take the fish fillet out of the pan. Set aside.
Add the cooked rice and reduce the sauce for a few minutes. Don't let the rice dry out. Pour the rice and sauce on the fish and serve.
Source: Avi Goldman, chef in "Beetzem Dag", a fish restaurant in Hertzliya, Israel. Featured in the "Yediot Aharonot" newspaper, Food section, May 1994.
Translated by Gabi Shahar, June 1994.