Locus fish in rice and cream
1 serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Locus, fillet; about 12 oz. Or other firm-flesh fish | |
| 1 | tablespoon | Olive oil |
| 1 | Onion | |
| 1 | Garlic clove | |
| ½ | cup | Fish stock |
| ½ | cup | Heavy cream |
| ¼ | cup | White wine |
| 2 | tablespoons | Cooked white rice |
| Nutmeg | ||
| Saffron | ||
| Powdered ginger | ||
| Salt and pepper | ||
| Olive oil | ||
Directions
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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