Locus Fish In Rice And Cream Recipe
Yield: 1 servingRecipe by luhu.jp
Ingredients:
1: Locus, fillet, about 12 oz.
1/4 cup: White wine,
- Or other firm-flesh fish,
2 tbsp: Cooked white rice,
1 tbsp: Olive oil,
Nutmeg,
1: Onion,
Saffron,
1: Garlic clove,
Powdered ginger,
1/2 cup: Fish stock,
Salt and pepper,
1/2 cup: Heavy cream,
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. Dont 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.
Source from luhu.jp
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. Dont 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.
Source from luhu.jp