ingredients

600 g halibut fillet
500 g of gourmet peas
250 g cherry tomatoes
1 carrot
1 red onion
1 clove of garlic
250 g of basmati rice
1 tbsp. to s. of sweet tandoori dough
1 dose of saffron powder
15 cl thick cream
25 g 5 g 20 g of butter at 41%

Equipment

1 large saucepan
1 large stove
1 wide and thin spatula
1 large hollow dish

Steps

Step 1

In advance: mix in the dish tomatoes cut into 2 and carrot into sticks. Slice the onion very thin. Chop the garlic. Cut the fish into large pieces, roll it in the tandoori dough.

2nd step

15-20 minutes before serving: blanch the onion (except a few sprigs) with 25 g butter in the saucepan over medium heat. Add garlic and rice, stir for 2 minutes over low heat. Pour 5 dl hot water, saffron, salt, mix. In the first broth, remove from heat, cover: the rice will cook by itself.

Step 3

6-7 min before serving: briefly sauté peas over medium heat in 5 g butter; mix them with raw vegetables. Sauté the fish 3-4 min double-sided on medium-low heat with 20 g butter. Remove it with a spatula, pour into the hot cream skillet, salt, pepper mill, scratch the bottom to mix everything in a creamy sauce.

Step 4

Serve: mix rice, vegetables, put the fish on it, spread the sauce, decorate with onion sprigs.