Fish Fricassee in Saffron Rice Border

~ in about eighteen minutes – swell.

Sauté the finely chopped onion in a little clarified butter, add the halved slices of turbot, cook for about two minutes on each side until soft, then add white wine and mussel broth, season with salt and simmer for eight to ten minutes. Then remove the fish, reserving the fish stock.

Make a roux with the remaining clarified butter and flour, douse with the measured mass of fish stock, boil thoroughly, and finally add the whipped cream.

Add the fish, mussels and crab meat to the sauce, season with salt, pepper and the juice of a lemon.

Press the long-grain rice into a greased rice rim dish, turn it out, arrange the egg mixture in it.

Tip: Instead of clarified butter, you can use butter in most cases.

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