Katers Tomato Fish with Nibbled Corn

Sauté the long grain rice in a saucepan with oil. Next, add a quarter of a liter of water and 1/ 2 tsp of salt, bring the whole to a boil and swell at low temperature with the lid closed. Sprinkle the plaice fillets with the juice of one lemon, season with salt and season with pepper.

Steep in the hot herb broth for about 10 minutes. Remove the fish fillets and keep warm. Stir the tomato pulp into the clear soup. Stir the butter with flour and add in small pieces to the sauce form and continue stirring until the sauce is smooth. Whip the cream and fold it into the tomato sauce. Season to taste with salt and freshly ground pepper.

Pour the sauce into a shallow dish and spread the fillets evenly in it. Serve with the long grain rice.

For the nibbled corn, defoliate the corn cobs, chop the stalks down to the kernels. Then place the corn cobs in a saucepan of boiling hot water and make 5 min.

Coat the corn cobs with oil, put them on the grill grate and turn them frequently to the other side until they are a little toasted. It is best to place an aluminum foil or aluminum tray underneath.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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