Potato pie with rice mix

Potato pie with rice mix

Ingredients

• 3 potatoes
• 1/4 cup golden and wild rice mixture
• sweet potato quarter
• 120 g oily fish
• 10 sun-dried tomatoes
• 3 tomatoes
• 4 tbsp. l. karchmal
• 1 bunch of herbs (dill, green onions, basil)
• 2 tbsp. l. table mustard
• 2 tbsp. l. wine vinegar on garlic
• 3 tbsp. l. lime juice
• 2 tbsp. l. poppy
• 2.5 tbsp. l. brown sugar
• 2 tsp salt
• 3 cloves of garlic
• a pinch of ground black pepper
• 50 ml grape seed oil

Directions

1. Rinse the rice and cook.
2. Peel potatoes and sweet potatoes, cut into thin slices, chop into thin strips and dry.
3. Sift the starch through a sieve onto dried potatoes and sweet potatoes, mix with your hands. In hot grape seed oil, dissolve a couple of cloves of smoked garlic. Fry potatoes and sweet potatoes in this oil in portions, forming round pancakes.
4. Cut butter fish, sun-dried tomatoes and a clove of garlic into strips, add to boiled rice, stir.
5. Put the filling on the potato pie, sprinkle with chopped herbs, pour over the tomato sauce.
6. For the sauce: make a cross-shaped incision on the tomatoes, pour over with boiling water, peel the skin, puree with a blender, and then rub through a sieve to remove the tomato seeds.
7. Add salt, sugar, mustard, lime juice, wine vinegar with garlic, a pinch of black pepper, herbs and poppy seeds to strained tomato juice and mix thoroughly with a fork.