Steamed fish fillet with beet sauce and green rice

Name: steamed fish fillet with beet sauce and green rice
Total time: 45 min
Yield: 4
Ingredients: 500 gram tilapia fillet in 4 pieces; 500 gram cod fillet in 4 pieces; 500 gram coalfish fillet in 4 pieces; 400 milliliters fish stock of tablet; 1 shallot shredded; freshly sour apple shredded; 50 gram butter; 1 tablespoon cane sugar; 1 tablespoon Brown sugar; 1 mespoint coriander powder (ketoembar); 1 mespoint clove powder; 1 star anise; 1 laurel leaf; 2 tablespoon balsamic vinegar; 400 gram cooked beet peeled, in pieces; 200 milliliters veal stock; 200 milliliters meat broth from tablet; 100 gram butter cold, in small blocks; 400 gram pandan rice; 3 tablespoon fresh chives pureed; 3 tablespoon parsley pureed; 2 tablespoon lemon juice; 1 tablespoon peanut oil

Also try this delicious steamed fish fillet with beet sauce and green rice

Directions

Start with the beet sauce. Fry the shallot and the apple in the butter. Add the sugar, coriander, clove and star anise and let caramelise lightly.
Extinguish with balsamic vinegar. Let everything boil down to a syrup. Remove the star anise.
Add the beet and fondue or the stock and let it boil down to half liquid. Puree everything and beat in cold chunks of butter so that the sauce binds.
Keep the sauce warm in a thermos.
Cook the rice. Roll the fish fillets, sprinkled with salt and pepper, loosely and place them side by side on a sieve above the hot fish stock in a pan.
Cook the fish covered in 4-6 minutes. Stir the green herbs with the lemon juice and oil through the cooked rice.
Serve the fish on warm plates with the beet sauce and the green rice.