Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Swiss chard rice
One ovenproof dish (holding approx. 2 l), greased
How it's done
Thinly slice the shallots, cut the rhubarb into approx. 5 cm batons.
Heat the oil in a non-stick frying pan. Sauté the shallots for approx. 5 mins., add the rhubarb and cook briefly, season.
Add the maple syrup and balsamic, transfer the rhubarb to the prepared dish, sprinkle with thyme leaves.
Remove any bones using tweezers. Cut the fish in half crosswise, season, place on top of the rhubarb.
Bake for approx. 10 mins. in the centre of an oven preheated to 200°C.
Thinly slice the garlic cloves and slice the Swiss chard.
Swiss chard rice
Cook the rice in salted water until soft, drain. Heat the oil in the same frying pan. Add the garlic and sauté briefly. Add the Swiss chard, cook for approx. 10 mins., stirring occasionally, season. Mix in the rice, serve with the fish and rhubarb.
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