Halibut Au Gratin with Herb Rice

Cook the long-grain rice in lightly salted water (125 ml) for about 25 minutes until the long-grain rice is completely swollen. Just before the long grain rice is ready, stir in 1 tbsp of kitchen herbs.

Cut the vegetables into tender strips and sauté in a small amount of water. Sprinkle the halibut with the juice of one lemon, season with salt, season with pepper and sauté for 5 minutes. Crush the garlic clove, mix with the curd cheese, the vegetables, the egg yolk and the remaining herbs and season. Thicken with a little carob flour if necessary.

Place the fish in a gratin dish, spread with the curd cheese mixture, sprinkle with cheese and bake for 10 minutes at 180 degrees. Serve the herb rice with the fish.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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