Rice with smoked mackerel, leeks and lemon

[yady]

Rice with mackerel, leek and lemon

Serves 2


1 mug of basmati rice (the quick-boiling kind, or plan more time for
cooking it)
1/2 lemon
Salt
500 gram leeks
1 smoked mackerel (or around 200 grams of smoked mackerel fillet)
Olive oil
Pepper

Small cooking pot with lid
Large skillet with lid

Put the rice in a small cooking pot with a lid. Add 1.5 times the volume
in cold water. Let sit for a few minutes.

Scrub the lemon clean (easier before cutting it in half). Grate the zest
off and juice it.

Add the lemon zest and some salt to the rice. Stir. Put the lid on and
put on the stove. Continue with the rest of the recipe, but keep an eye
on the rice: When the water boils (when some steam escapes from the lid,
try to catch it before boiling over too much), turn down the heat, put a
simmering plate (what are those called in English?) under the pot, give
the rice another quick stir and close the lid again.

In the mean time, chop and wash the leek, and saute it briefly on high
heat in a large skillet with some olive oil. The leek should start to
brown slightly. Clean the fish (removing the bones as much as possible)
and break it up into small pieces. When the leek is cooked 'al dente',
take it off the heat.

When all the water has been absorbed by the rice (check occasionally),
put the rice in a layer on top of the leek. Put the pieces of mackerel
on top. Sprinkle over the lemon juice and grind some black pepper over
the top. Put the lid on the pan and put it back on the heat. Put it on
medium heat for 3 minutes, then on low for two more. The fish should now
also be hot, if not, leave a little longer, but take care that the leeks
don't burn.

Serve immediately.