Rice Gratin with Fish

Melt the fat in a saucepan, sauté the finely chopped onion and the clove of garlic on 2 or automatic cooking plate 4-5. Then add the long-grain rice, sauté until translucent, then extinguish with white wine, cook on 1 or automatic hotplate 4-5. Add clear soup in portions until a moist risotto is formed (about 15 min). Pluck thyme leaves, add with capers, juice of one lemon and zest and mascarpone to long grain rice form and stir, season with salt and pepper.

Divide trout fillets into pieces, layer together with risotto in a greased casserole or baking dish, sprinkle with cheese.

Cook in the oven until done.

Circuit:

200-220 °C , 2nd rack v. U.

170-190 °C , convection oven

approx. 20 min

Serve rice gratin sprinkled with thyme leaves.

of Hamburgische Electricitätswerke Ag

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