Macrurus with basmati rice and spinach and arugula sauté

Macrurus with basmati rice and spinach and arugula sauté

Ingredients

• Rucola 10 g
• Fillet of grenadier 500 g
• Spinach 20 g
• Basmati rice 200 g
• Green peas 20 pieces
• Salt to taste
• Carrots 100 g
• Olive oil 2 tablespoons
• Butter 1 piece
• Ground black pepper to taste

Directions

1. Salt, pepper and simmer fillet of grenadier in a little water.
2. Boil rice and season with butter.
3. Thinly cut the carrots into slices and put on ice for a few minutes (so that the slices acquire a nice shape and become more crispy).
4. Cut the green peas into strips and fry instantly with arugula and spinach in a mixture of butter and olive oil.
5. Put spinach and arugula sauté on a plate, top with grenadier, rice, garnish with carrot slices.