Squash soup, Fish with rice and vegetables, Apple-pear crumble

Name: Squash soup, Fish with rice and vegetables, Apple-pear crumble
Prep time: 35 min
Cook time: 1 h
Total time: 1 h
Yield: 2 portions
Ingredients: 100 g white long-grain rice; 400 g water; 2 white fish fillets; 1 tsp salt; 2 - 3 pinches ground pepper; 6 cherry tomatoes; 120 g apple; 120 g ripe pear; 1 tbsp honey; 1 tbsp lemon juice; 130 g carrots; 4 green asparagus; 40 g flour; 20 g brown sugar; 20 g butter; 150 g onions; 1 garlic clove; 250 - 300 g butternut squash; 20 g extra virgin olive oil; 80 g ripe tomatoes; fresh chives

4.0 2 ratings

Prep. 35 min

Total 1 h

2 portions

Ingredients

white long-grain rice
100 g
water plus extra to soak rice
400 g
white fish fillets skinless, 150-180 g each (e.g. hake, sole, perch)
2
salt plus extra to taste
1 tsp
ground pepper plus extra to taste
2 - 3 pinches
cherry tomatoes cut in halves
6
apple (1 apple), cut in pieces (1.5 cm), core removed
120 g
ripe pear (1 pear), cut in pieces (1.5 cm), core removed
120 g
honey
1 tbsp
lemon juice
1 tbsp
carrots cut in sticks (1 cm x 5 cm)
130 g
green asparagus cut in halves lengthwise if thicker than 1 cm,
4
150 g broccoli florets
flour
40 g
brown sugar
20 g
butter
20 g
onions cut in pieces (4 cm)
150 g
garlic clove
1
butternut squash peeled, cut in pieces (3 cm)
250 - 300 g
extra virgin olive oil
20 g
ripe tomatoes cut in pieces
80 g
fresh chives chopped, to garnish