Locus fish in rice and cream

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.

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