Crispy cod with colorful rice and cucumber dip

Name: crispy cod with colorful rice and cucumber dip
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 ml water; 1 chicken broth tablet; 1 onion; 4 el peanut oil; 325 g yellow rice; 300 g Parisian carrots; 350 g peas in pot; 570 g breaded cod fillet; 1 cucumber; 60 g dill horseradish dressing; 20 g fresh flat parsley

Tonight on the menu: crispy cod. With yellow rice, orange carrots and green peas also a treat to watch.

Ingredients

Kitchen Stuff

1 hand blender with high cup

Directions

Bring the water to the boil with the chicken stock. Meanwhile, clean the onion and cut it.
Heat the oil in the frying pan and fry the onion for 1 min. Add the rice and fry for 1 min. Add the hot stock.
Boil the rice on low heat with the lid on the pan in 15 min. Until done.
Add the carrots after 5 minutes. Let the dowels drain and add the last 3 min. Stir occasionally.
Meanwhile, heat the oil in a frying pan and fry the cod fillets over medium heat in 8 min. Until golden brown and done. Turn halfway.
Wash the cucumber, halve in length and scrape out the seed tables with a teaspoon. Cut the flesh into pieces.
Put the dill-horseradish dressing in a high beaker and puree with the hand blender. Slice the parsley.
Stir in the parsley and season with salt and pepper. Serve together with the cod and cucumber dip.