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.

Buttery Paprika Basa With Tomato Basmati Rice and Shreded Kale and Cruton

Here is another fish recipe,which is made even more delicious by the paprika and butter spice.

Ingredients(for 4 person): 4pcs Basa Fillets, 2 pcs Ciabatta, 2 tsp Dried Oregano, 4pcs Garlic Clove,  2tsp Ground Paprika, 2pcs Lemon, 240gr Shredded Kale, 4pcs Tomato, 210gr Basmati Rice,

Add the chopped tomato and crushed garlic to a food processor with 3tbsp olive oil.Season with a generous pinch of salt,a few grinds of black pepper and a pinch of sugar and blitz until smooth - this is tomato dressing. Heat a large pot with 2 tbsp olive oil over medium high heat. Once hot,add your basmati rice and cook for 1 - 2 min. Add your tomato dressing with 500ml water,and bring to the boil over a high heat. Once boiling,reduce the heat to very low and cook,covered for 15 - 20 min or until all the water has absorbed and the rice is cooked. Once done,remove from the heat and set aside lid on to steam until serving. Tear your cibattas roughly into bite - sized pieces.Add to a baking paper - lined baking tray,with a drizzle of olive oil and a generous pinch of salt and pepper. Give everything a good mix up and put the tray in the oven for 160 C 10 - 15 min, or until is golden. Dry the basa fillets with kitchen paper. Heat a large wide - based pan over a medium - high heat with a large knob of butter. Once melted,add your ground paprika and dried oregano with a pinc of salt and pepper,and mix everything together. Add your basa fillets to the pan with the juice of half your lemon,and cook for 3 - 4 min on each side. Wash the shreddad kale thoroughly,and dry with kichen paper. Heat a large pan over medium high heat a large knob butter. Once hot add, your shredded kale,season with very generous pinch of salt and pepper,and add splash of water,and cook for 5 - 7 min,or until beginning softened.