Simply reduce puffed rice to powder, flavor with lemon, and make any breadcrumbs with it!
- Number of people 4
- Preparation time 30 minutes
- Cooking time 35 minutes
- Degree of difficulty Easy
- Cost Inexpensive
- 4 tablespoons of vegetable oil
- 100 g of rice (the wild can bring an original color)
- 1 large lemon
- 200 g of flour (rice for a gluten-free recipe)
- 2 large eggs
- 4 x 150 g of halibut fillets (or hake, cod)
- Salt and pepper from the mill
- lemon wedges (for serving)
Heat 2 tablespoons of oil in a medium skillet over medium heat.
Add the rice and cook, stirring occasionally, until the kernels open like popcorn and are lightly browned, about 2 minutes.
Transfer to paper towels, zest a lemon on top, and let cool.
Pour into a food processor or blender and reduce to a fine powder. : add a little more lemon zest (you can also add green if you wish.
Salt and pepper and mix a little more.
Preheat the oven to 180 ° C.
Put the flour in a shallow bowl.
Beat the eggs and 1 teaspoon of water in a shallow bowl.
Place the wild rice powder in a baking dish.
Season the fish with salt and pepper.
Work 1 fillet at a time, dipping in flour, shake off excess, then dip in egg mixture, turning to coat well.
Cover with a coat of rice powder, pressing gently to adhere well.?
Heat 2 tablespoons of oil in a large nonstick skillet or ovenproof dish over medium heat.
Cook the fish until golden brown, about 2 minutes per side.
Transfer the pan to the oven and let the fish roast until evenly browned about 3 minutes.
Serve with lemon wedges. ?
In advance: wild rice powder can be made 3 days in advance and put in an airtight box.