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• 4 fillets of whiting • 5 cl of thick crème fraiche • 100 g long grain rice • 10 cl white wine • 2 onions • 1 leek • 2 tablespoons vegetable stock • 2 teaspoons paprika • 1 tablespoon olive oil • 1 small sprig of basil • Salt, pepper
• Boil the rice in a large volume of salted water and drain. • Clean the leek and cut it into thin strips. • Peel and slice the onion. • Boil 70 cl of water with the vegetable stock and white wine. • Add the leek and onions. • When boiling, add the fish and cook for 6 minutes. • Remove the fish with a skimmer. • Add the rice and cream to the broth. • Adjust the seasoning if necessary before pouring a portion into each bowl. • Place one fillet of whiting in each dish and sprinkle with paprika and chopped basil.
The nutritionist's advice:
This recipe can be made with other types of white fish and other vegetables can be added, such as carrots, turnips or celery to vary the flavors.