Cod with Quick Hollandaise and Butter Rice

The essence is not in the kale and rice, but in the fish and the sauce. I suddenly noticed that dinner was ready, so quick and easy.

Ingredients ( for 4 person): 4 Slices Cod Fillet, 2pcs Smoked Garlic Clove, 300gr Basmati Rice, 240gr Shredded Kale, 100ml Mayonnaise, 30ml White Wine Vinegar, 2tsp Sweet Mustard,  Dill - to taste.

First, we melted about 50gr of butter, and 2 tbsp of olive oil in the pot. Once hot, add the rice, fry for 1- 2 min, then pour 500ml of water. Season with salt and pepper, and cook covered on low heat, until the rice absorbs the water, and the rice is soft. Set aside until serving. Wash the kale thoroughly and dry it. Heat a little olive oil in a large pan, then add the crushed smoked garlic and fry for 1 - 2 min. Add the kale, season with salt and pepper, and sprinkle with a little water and cook until the kale is soft. Dry the fish with kitchen paper, and season with a pinch of salt, pepper and little fish with spices. Heat a non stick pan with a drizzle of olive oil over a high heat. Once pan is hot, add the fish, and cook for 4 -5min, on each side it until cooked through. Melt 80gr butter in a pot, over a low heat. Once melted, remove the pot from the heat, and add mayonnaise, mustard and vinegar, and chopped dill. Season wit salt and pepper, and stir until the sauce thickens.