Venus rice with fish, confit cherry tomatoes, olives and almonds

Boil salted water in a pot and cook the Venus rice.

Wash the trout fillets, dry them well, season with salt, pepper, a drizzle of oil and the grated lemon zest and cook them in the Freddy preheated to 75ºC with the function of cooking at low temperature for about 45 minutes. 

In the meantime, toast the almonds in a non-stick frying pan and roughly chop the taggiasche olives and the confit cherry tomatoes. Drain the Venus rice, season with a drizzle of oil, the confit tomatoes and olives taggiasche and serve with the fillet of trout. Decorate with toasted almonds. 

You can prepare a large amount of Venus rice and cool it quickly with Freddy, thanks to the blast chilling function, to be able to store it in the refrigerator, as just done, up to 7-8 days.

You can also decide to freeze the rice, thanks to the shock freezing function of Freddy, and then store it in the freezer for up to 8 months. In this way you will always have a stock of cooked black rice, ready to be regenerated in the pot in a few minutes with the addition of a glass of water.