Plaice fillet with rice, snow peas, and creamy curry fish sauce

Ingredients

• 20 grams butter

• 20 grams flour

• 100 grams milk

• 100 grams cooking cream

• 50 grams white onion

• 10 grams olive oil

• 50 grams red bell pepper

• 1 gram curry powder

• 1 gram turmeric

• 5 grams lime juice

• 5 grams fish bouillon cube

• 300 grams rice

• 600 grams snow peas

For the plaice fillets

• 50 grams butter

• 30 grams flour

• 4 plaice fillets

Instructions

1. Melt the butter in a small pan, add the flour, and whisk well.

2. Cook the roux until it becomes sandy in texture, then add the milk.

3. Let the roux dissolve in the milk, add the cooking cream, and stir until smooth.

4. Cut the onion into small cubes and sauté it in the olive oil.

5. Cut the bell pepper into cubes and cook it briefly with the onion.

6. Add the curry powder and turmeric and heat gently.

7. Add the cream sauce to the vegetables and stir well.

8. Season the sauce with a little lime juice and a small piece of the fish bouillon cube.

9. Cook the rice according to the instructions on the package.

10. Trim the snow peas and cook until tender.

11. Coat the plaice fillets lightly with flour.

12. Heat the butter in a pan and cook the plaice until done.

13. Serve the rice with the snow peas, the plaice fillet, and the curry fish sauce.

Storage advice
Keep in a closed container in the refrigerator for up to 3 days.

Nutritional information