Description
Offer to cook a very delicious and beautiful balls of rice. You can make them stuffed, and submit as a separate dish. I have this great garnish for stewed fish. And delicious, and beautiful!
Ingredients
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Figure
200 g
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Fish
1 kg
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Carrots
1 piece
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Onion
1 piece
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Sour cream
200 g
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Dutch cheese
100 g
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Vegetable oil
0.5 l
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Spices
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Sesame
50 g
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Chicken egg
1 piece
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Flour
3 Tbsp
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Salt
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Dill
Cooking
The fish take, can hake or Pollock.
Fish wash, peel, cut into pieces, dry with paper towel. Add spices to taste (rosemary, black pepper, seasoning for fish), salt. Leave to marinate for an hour before frying.
Chop the onion, carrot grate.
Fish roll in flour and fry in a pan until Golden brown.
Fold the fish in a fireproof dish, put on her bow with a carrot.
Top add few salt and pour sour cream, sprinkle with spices. If the cream is thick, can be diluted with milk.
Put to bake for about a half hour. It all depends on your oven.
Take basmati rice quinoa mix, measure out the desired amount, pour water.
Cook on slow fire after boiling for 15 minutes.
Rice to cool, add cheese, grated on a fine grater, salt and pepper.
To form rice balls (slightly bigger than a walnut), roll them in flour.
Then dip in egg.
Roll in sesame seeds. I had half the balls just rolled in breadcrumbs.
Fry in boiling oil until Golden brown.
Hot balls to put on a paper towel to drain excess fat.
Serve balls with fish, vegetables, herbs. Bon appetit!
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