- Sea bass - 450 Grams (smoked)
- Basmati Rice - 170 Grams
- Eggs - 3 pieces
- Peas - 140 Grams
- Butter - 55 Grams
- Bow - 1 piece
- parsley - 3 st. spoons
- Curry - 1/2 Art. spoons
- Cayenne pepper - 1/2 Art. spoons
- Olive oil - 3 items. spoons
- Lemon - 2 pieces
- Salt and Pepper - - To taste
1. Boil the eggs, about 10 minutes, peel off the shell, cut into small cubes. Finely chop the onions. Put the sea bass in a large container and pour 400 ml of water. Put the sea bass on the fire for 5 minutes. Take the fish out of the water. Do not pour out water. Peel the perch from the skin and chop the fillets by hand into small pieces. Take out all the bones. 2. Add the olive oil and curry in a frying pan, put on medium heat. Add the onion. Fry onion for about 5 minutes, it should be soft, but not brown. Add rice and curry in a frying pan and cook for three minutes, stirring well. Pour in the water (in which the perch boiled) and bring to a boil. 3. Twist the fire to the smallest and cover with a lid. Leave for 8 minutes. Rice should absorb almost all the water. Remove the cover to add perch and peas. Stir and cover. Leave on the smallest fire for 5 minutes or until rice absorbs almost all the water. 4. If the liquid is absorbed before 5 minutes, add a few more tablespoons of water. Cut the butter into small pieces and put them in kedgery. Remove the frying pan from the heat, cover and let stand for 4 minutes. 5. Finely chop the parsley and add it to the kedgery with the eggs. Well, but gently stir. Salt. Spice up. Slice the lemon slices. In each plate put kedgery and a few slices of lemon. Sprinkle each serving with cayenne pepper.
Servings: 4