Salmon with vegetables and rice
Description
1. Cook rice in salted boiling water (usually takes no more than 10 minutes). Thoroughly rinse the fish fillet, pat dry, and fry in heated oil for about 5 minutes. 2. Peel and finely chop the onion and garlic. Sauté in the same skillet used for the fish. Pour in the wine, return the fish fillet to the skillet with the onion and garlic, bring to a boil, reduce heat, and continue cooking for another 5–10 minutes. 3. Rinse broccoli florets and boil in lightly salted water until al dente. Prepare a sauce from sour cream, mustard, finely chopped tarragon, and the remaining spices (optionally add a little light soy sauce to taste). 4. Arrange rice, broccoli florets, and fish neatly on plates, drizzle with sauce. Garnish the dish with tarragon sprigs if desired. Serve immediately.