A Fish Pilaf

Product :saffron
Category : rices
Nº of Portions :6
Origin : Russia
Source : From The Book ?The Rice Book? By Sri Owen

Method :
Bring just under 1 litre of water to the boil and add salt, the bay leaves, half the parsley root or parsnip, a few crushed peppercorns and half an onion. Add the fish, and simmer for 10 minutes. Then transfer the fish to a heatproof serving dish, and cover with 2 finely chopped onions, the remaining grated parsley root or parsnip , half the black pepper, the parsley, dill, fennel seeds and half the saffron Safinter. Sprinkle with salt and pour the sour cream over all. Set this to cook very slowly , either on the stove or in a steamer for about 10-15 minutes. In another pan, soften the remaining onion and the carrot, both finely chopped, in the oil. Strain the fish bouillon into the pan , bring it to the boil and add the rice. Let it come back to the boil on a medium heat. Add the remaining pepper and saffron Safinter, stir, cover, and cook on a very low heat for 8-10 minutes. Remove from heat and leave the rice to rest, still covered, for 5 minutes. Serve the rice, sprinkled with lemon juice, in a bowl, and the fish on the dish on which it was cooked.
Advice :
Salt to taste
2 bay leaves
1 parsley root or ˝ parsnip
A few black peppercorns
4 onions
450 g filleted fish, cunt into smallish pieces
2 teaspoons ground black pepper
3 tablespoons fresh parsley
2 tablespoons fresh dill
1 teaspoon crushed fennel seeds
2 pinches saffron Safinter
140 ml sour cream
2-3 carrots
7 tablespoons olive oil
390 g Italian Rice, washed and soaked in hot water for 30 minutes
Juice of ˝ lemon

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