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Baked dark rice in rice paper with celery sauté

Mains
Cook time: 0 min.
Servings: 3

Ingredients for Baked dark rice in rice paper with celery sauté

Herbs (basil, parsley, dill or a mixture of both)
Pepper
Rice paper/Filo
Salt
Celery head/tuber
1Onion
2dlCream
2Carrots
6leavesFrom selleritop
600gSaithe fillet royal (fish fillet)

Instructions for Baked dark rice in rice paper with celery sauté

To prepare the Baked dark rice in rice paper with celery sauté recipe, please follow these instructions:

Baked dark rice in rice paper: Cut the fish into thumbs of strips and season with salt and pepper. On one piece Rice paper or filodej alternately add fish pieces and herbs and all combine to form a "spring roll". Rispapir is also used for spring rolls and can include Bought in stores with Thai specialties. Filodej is available in most supermarkets. If you use filename, you must use multiple layers of file code. The packages are cooked in oil on a pan for approx. 10 min. Turn the rollers on a regular basis to make them golden throughout.

Celery sauté: Carrots, onion and celery head cut into tern and sauters on a pan with a little oil for approx. 3-4 min. Add the cream and cook the cream until it has a creamy consistency. Season with salt and pepper. Peel the green leaves from the celery top and dry it on top of the dish before serving.

Serve with rice or new potatoes.

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