A delicious mushroom dish for any occasion!
(*) for a ring mold of about 1 l, greased, enough for 4 people rice ring: preheat stove to 60 ° C, plate and plate.
Season water with salt, add long grain rice, bring to boil. Reduce temperature, simmer on low heat for fifteen minutes. Loosen long grain rice with a fork, pour into prepared dish, press firmly until smooth, keep warm with lid closed.
Broth: bring soup with juice of one lemon, parsley stems and peppercorns to a boil in a wide frying pan. Reduce temperature, simmer uncovered on low heat for about five minutes. Cook the fish in the broth at low temperature for about five minutes. Take out, put aside with closed lid. Strain broth, set aside.
Ragout: Heat butter in the same frying pan, sauté onion and carrots. Steam leek and oyster mushrooms for about five minutes, dust with flour, steam briefly. Add gravy and cream, bring to a boil, reduce heat. Simmer gently for about ten minutes, stirring occasionally, until vegetables are tender.
Add dill, parsley and fish set aside, season, just until hot.
Serve: Turn out the rice ring onto the preheated plate, arrange fish ragout in it, bring to table on the spot.
Tip: Replace juice of 1/2 lemon with 1/2 dl white wine.
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