Salmon Fillet with Mixed Wild Rice and White Rice

• 4 salmon fillets, 150 g each
• 200 ml fish stock
• 1 bunch dill, finely chopped
• 200 g long grain white and wild rice mix, cooked until firm
• 50 ml crème fraîche or double cream
• 1 lemon juice
• Salt and pepper

Place the salmon fillets on the cooking tray with the fish stock and half of the chopped dill.

Steam for 20 minutes with the starter and the dessert. After 16 minutes, drain off and retain the cooking liquid and add the rice to reheat. Cover with lid, push the Vitamin+ booster button and continue cooking for 4 minutes.

When the fish and rice have finished cooking, reduce the cooking liquid by half in a saucepan and add the cream, remaining dill and lemon juice. Adjust the seasoning. Put the rice on a warmed plate and top with the salmon. Pour a line of sauce over the fi sh and rice pasta.