Body and soul
Ingredients
- 1/3 cup brown teff grains
- 1 cup long grain brown rice
- 1 1/2 cup carrot juice
- 1 3/4 cup fish broth
- 1/2 cup finely grated carrot
- 1/2 inch ginger, peeled and grated
- 1 teaspoon Meyer lemon zest
- pinch of Maldon salt flakes
- 2 tablespoon olive oil
- 1 pound filet of sole
- fresh milled pepper to taste
- pinch of Maldon salt flakes
- water just enough to cover the fish
- 1 Meyer lemon, thinly sliced
- 1 tablespoon chopped flat leaf parsley and sprigs of fresh dill
- 1 cup roast carrots and parsnips with garlic and onions (see other recipe)
- lemon wedges for garnish
- fresh dill for garnish
- sprinkle of sweet paprika, optional garnish
Instructions
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