Ingredients
- 250 g carrots
- 250 g fennel bulbs
- 140 g onions
- 20 g olive oil
- 20 g unsalted butter
- 250 g white long grain rice
- 1 vegetable stock cube (for 0.5 l)
- 1 sprig fresh thyme
- 1150 g water
- 1 fresh bay leaf
- 600 g meagre fillets
- 4 pinches salt
- 4 pinches ground mixed peppercorns
- 1 tsp lemon juice
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