Rice with salmon
Instructions
First remove the fish skin and the thorns and cut them out to 5 cm pieces.
In a saltiere Cook the salmon for 10 minutes with two tablespoons of water, 25 g of butter and then the room.
In a cassaruola, then cook the chopped onion with 20 g of butter.
Combine the rice, toast for 2 minutes, pour two and a half cups of boiling water and salt.
Bring to a boil, lower the heat and continue cooking for 15 minutes.
In a saucepan pour the bechamel sauce, combine the fish fumet and bring to a boil; Add the curry powder and pepper, stir, add the salmon and cook for 2 minutes.
Chop boiled eggs and sauce with salmon.
You anoint chopped parsley and serve immediately.
Ingredients and dosing for 4 persons
- 160 g of rice
- 1 slice of fresh salmon (slices 600 g)
- 45 g of butter
- == 1 small onion
- 4 ladles of bechamel
- 1/2 cup 1 of fish fumet
- 2 hardboiled eggs
- 1 teaspoon of curry
- 1 teaspoon of chopped parsley
- Salt
- Black pepper