Fish Sausages with Creamy Spicy Rice Recipe
Juicy fish sausages without eggs, super-tender, with a slight taste of pickles, accompanied by creamy spicy rice with the aroma of herbs - we offer you a light and very tasty dish for a family lunch or dinner. I am sure that your family will like this dish!
Servings 2
Prep Time 5 minutes
Cook Time 35 minutes
Ingredients
- 2 packs Rice Basmati
- 300 gram Fish fillet tilapia
- 3 tablespoons Cottage cheese
- 0,5 piece Pickled cucumber
- 5 tablespoons Butter
- 1 teaspoon Pesto
- Turmeric to taste
- Garlic powder to taste
- Salt
- Black pepper
- Olive oil
Instructions
- Pass the fish fillet through a meat grinder together with cottage cheese and add 2 tbsp.l. melted butter.
- Add the pickled cucumber to the minced meat and beat the minced meat with wet hands at least 20 times.
- We put the fourth part of the filling in the form of sausages on the food film.
- Wrap in plastic wrap, tie a knot on one side, seal the stuffing and tie a knot on the other side.
- These are the sausages that turned out. Refrigerate for 20 minutes.
- Put a saucepan with salted water and bring to a boil. Lower the rice bags and cook for 15 minutes.
- In a frying pan, heat 2 tablespoons of butter and 1 tablespoon of olive oil, add turmeric, garlic powder and 1 tsp pesto to taste, heat until hot.
- Lower the sausages into boiling water, bring to a boil, cook on low heat under a lid for 5-6 minutes.
- Pour the finished rice out of the bags, add rice, green butter and mix well, wrap. Remove the film and quickly fry the sausages over high heat in a mixture of the remaining butter and olive oil with the addition of a drop of pesto sauce, blot the sausages so that the oil does not splash when frying! Immediately serve hot sausages with infused rice and enjoy!