Pollack with almonds and rice croquettes Recipe

 Ingredients
     Haddock fillets 8
     1 tbsp lemon juice
     1 green onion
     2 leeks
     Tomatoes 3
     Carrot 1
     Portobello Mushrooms 150 g
     Mushrooms 150 g
     2 tbsp olive oil
Cover
     50 g butter
     50 g almonds
     Milk 5 slices bread
     Parsley 1 tbsp
Rice Croquettes
     Rice 2 cups
     1 egg
     Salt and pepper
     Provence 1 tbsp
     1 tbsp grated cheese
     4 tbsp flour
     Milk c / n
Procedure
Marinate fillets in salt, pepper and lemon juice.
Chop onions, tomatoes, leeks, mushrooms. Grate the carrot.
Place vegetables in a single source of ceramic (suitable for oven), add salt and pepper and drizzle in olive oil.
Remove fish from marinade and place over vegetables and reserve.

Cover
Join the butter with the chopped almonds, bread, milk (processed) and chopped parsley. Season and cover the fish fillets and place in the preheated oven 15-18 minutes.

Garrison
Mix cold cooked rice with egg, salt and pepper, Provencal and incorporate the cheese. Add the flour and enough milk you need to form a thick paste. Let stand 30 minutes before assembling them.
Fry patties on both sides in corn oil.
Serve each individual source of fish on a large platter and garnish with several pellets.