Herbed Rice with Pan-Fried Trout
- Preparation 15 min
- Cooking 25 min
- Servings 4
Our colleague Razak told us about this lucky combo: In Iran, where she was born, fish symbolize life and herbs represent rebirth. Cuts of freshwater fish, like these fillets of trout, benefit from simple pan-frying to emphasize the delicate texture and taste. Long-grain basmati rice is made vibrant with a stain of saffron—sunny, earthy and fragrant—and an invigorating mixture of herbs worked in with a pat of butter.
Featured in RICARDO Magazine FALL 2018 (p. 66)
- Nut-free
- Egg-free
Categories
Ingredients
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- 3 cups (750 ml) chicken broth
- 1 1/2 cups (345 g) basmati rice
- 1/2 tsp saffron threads
- 6 tbsp (85 g) cold butter, cubed
- 1 cup (45 g) mix of parsley, cilantro and dill, finely chopped
- 1 1/2 lb (675 g) trout fillet, with skin, cut into portions
- 2 tbsp unbleached all-purpose flour