Dish
Weeverfish fillet with white rice
This recipe was created as part of the "Semaines de la Mer", organized by the CPIE Flandres-Maritimes.
40 min
Préparation
45 min
Cuisson
85 min
Total
Facile
Niveau
2
Personnes
Ingredients
- 2 weeverfish
- 800 g of rice
- Coarse salt
- Garlic
- 1 red bell pepper
- 800 g of onions
- 1 tomato
- 10 cl heavy cream
- Tomato paste
- Olive oil
- Curry
- Salt, pepper
- Cilantro
Preparation
1
Clean the weeverfish and fillet them. Be careful not to prick yourself on the dorsal spines. Set aside.
2
Cook the rice for 20 minutes in salted water. Drain the rice.
3
Peel the vegetables, finely chop the onion, and mince the garlic clove. Peel the tomato, remove the seeds, and roughly chop it. Wash the bell pepper, remove the seeds, and finely chop it.
4
In a skillet, sauté the onion, bell pepper, garlic, and tomato in a little olive oil.
5
Add the tomato paste and season. Add the cream, let it simmer, and adjust the seasoning. Add the chopped cilantro.
6
Sear the fillets in a hot skillet with a little olive oil for a few minutes.
7
Shape the rice into a dome (or however you like), then arrange the vegetables and the weeverfish fillets on the side. Enjoy!