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Halibut on Rice
with a creamy curry sauce
Ingredients
| 300 g | halibut filet |
| 250 g | smoked halibut |
| 2 | hard boiled eggs, sliced |
| 3000 g | rice |
| 1 large can(s) | tangerines, drained |
| 130 ml | single cream |
| 1 large can(s) | baby corn |
| 1 tsp | curry powder |
| salt | |
| some | butter |
Method
Preparation time: ca. 10 min / Cooking / Baking Time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Cook the rice in salted water until done.
In a saucepan, melt some butter and sauté the fresh halibut over medium heat from both sides until just done.
Preheat the oven to 200°C. Mix together the single cream and curry powder and season with salt.
In a buttered casserole, layer the rice, cooked and smoked halibut and the tangerines. Sprinkle each layer with the cream and curry sauce. Bake for 15 minutes.
Serve garnished with the eggs and baby corn.
In a saucepan, melt some butter and sauté the fresh halibut over medium heat from both sides until just done.
Preheat the oven to 200°C. Mix together the single cream and curry powder and season with salt.
In a buttered casserole, layer the rice, cooked and smoked halibut and the tangerines. Sprinkle each layer with the cream and curry sauce. Bake for 15 minutes.
Serve garnished with the eggs and baby corn.
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