Servings: 4 doses
ingredients
- 4 fish medallions
- 1 lemon
- Salt and black pepper to taste
- 1 tablespoon of olive oil1 onion
- 1/4 cup of white wine
- 2 egg yolk
- 1/2 cup of milk
- 1 teaspoon of flour
- 200g cooked broccolini (or broccoli)
- 1 teaspoon of olive oil
- 1 grated carrot
- 2-3 cloves of garlic
- 1 teaspoon of turmeric
- 1 cup of needle rice
- 2 cups of hot water (or vegetable broth)
- 1 pinch of salt
Preparation
- Place the fish medallions to defrost. Season with the juice of 1/2 lemon, salt and pepper. Reserve.
- In a pan, place the olive oil, grated carrot, chopped garlic and saffron. Let it sauté for 1-2 minutes.
- Add the needle rice and cook for another 1 minute. Cover with hot water and 1 pinch of salt. Let it cook over low heat for about 12 minutes.
- In a frying pan, place the onion cut into half moons and the olive oil. When the onion is cooked add the white wine. Add the fish medallions and cook for 3-4 minutes on each side.
- Meanwhile, in a separate bowl, mix the egg yolks, juice of 1/2 lemon, milk and flour very well.
- Remove the fish medallions from the frying pan (when they are already cooked) and add the egg yolk sauce. Keep stirring and let it cook for a few minutes, until the sauce starts to thicken.
- Serve the medallions with the sauce and carrot and saffron rice.
