Loyalty points







  • Onions fried 100.0 g
  • Coriander leaf 5.0 g
  • Fried beetroot 25.0 g

A unique take on combining two well-loved dish preparations made even more vibrant with the addition of the beetroot.



  1. Fish:

    • Marinate the fish with all the ingredients for 1 to 2 hours and cook it in oven 140 degrees for 20 to 25 min.
  2. Sauce:

    • For the sauce, in a pan fry the chopped onion until golden then add the Knorr Professional Fish Stock Powder, add the water and boil them for minimum 25 min on low temperature.
    • Make the roux with butter and flour then add the boiled water, the seasoning and boil them for 15 min.
  3. Rice:

    • In a mixer, mix the Rocca with the olive oil to get the green oil.
    • In a big pan, add the butter, onion, garlic, thym, then add the rice and stir for 2 min.
    • Add the the Knorr Professional Fish Stock Powder and all the other ingredients, cover with the remaining onion and Knorr Professional Fish Stock Powder (or just add water) and cook in low temperature until the rice is cooked.
  4. Garnish:

    • Plate by adding the rice, then the cooked fish, the sauce and garnish with fried beetroot, onion, coriander leaf.