Preliminary work: 20 minutes (+ defrosting)
Preparation time: 30 minutes
800 g [1,75 lb] fish fillets
juice of 1 lemon
2 1/2 dl [0,5 pt] water
40 g [1,4 oz] of butter / margarine
2 tbsp. curry
4 tbsp. flour
2 1/2 dl [0,5 pt] broth
250 g [8,8 oz] frozen shrimp
4 tbsp. cream
salt, white pepper
3 dl [0,6 pt] (250 g / 8,8 oz) rice
4 1/2 dl [0,9 pt] water
 boil the rice in salt water for 12 minutes. Remove the pan from the heat and let the rice swell for another 12 minutes.
 Sprinkle the fish with lemon juice and salt. Steam for 6-7 minutes in boiling water until the fish has just reached the “trembling” stage.
 Pick out the fish, save the broth and cut the fish into cubes.
 Melt the butter in a saucepan. Stir in the curry powder and flour and cook for a few minutes. Add broth. The finished sauce should be quite thick.
 Peel the 4 tomatoes, halve them and press ot the seeds. Cut the tomato flesh into cubes, put them in the sauce with the fish and the thawed shrimp (save some for garnish). Warm the sauce and gently stir in the cream. Season the sauce with salt and pepper. Keep it warm.
 Rinse a rim mould with cold water. Press the rice into the mould and vault the rice onto a serving dish. Fill the rice ring with curry fish and garnish the dish with tomato wedges, shrimp and dill.