Baked Sole With Rice And Mixed Vegetables - cooking recipe

Ingredients

175 g mixed long-grain and wild rice
4 None plaice fillets (about 500g in total)
2 tbsp lemon juice
1 tsp butter
30 g fresh root ginger, peeled and finely chopped
750 g carrots, peeled and cut into strips
1 None spring onion, cut into strips
100 g bamboo shoots, cut into strips
100 g shiitake mushrooms, cut into strips
2 tbsp creme fraiche
None None Lemon slices, for garnish

Preparation

Preheat oven to 400\u00b0F. Cook rice in boiling salted water for 20 mins. Sprinkle fish with lemon juice and season. Set aside.
Meanwhile, melt butter in a frying pan. Saute ginger for 1 min. Add carrots, green onion, bamboo shoots and mushrooms. Saute for 7 mins. Season. Add 2/3 cup water and bring to a boil. Transfer to a large Dutch oven and stir in creme fraiche. Top with fish, cover and roast for 12 mins.
Drain rice. Serve with fish, vegetables and sauce. Garnish with lemon slices.