Ingredients
Hint:
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
kochen@bettybossi.ch
Kale rice
Tangerine beurre blanc
To fry the fish
How it's done
Preparation
Preheat the oven to 80°C, warm the platter and plates.
Kale rice
Cook the rice in boiling salted water until soft, drain. Heat the butter in the same pan. Add the shallot and sauté briefly. Add the kale, cook for a further 10 mins., season. Mix in the rice, keep warm.
Tangerine beurre blanc
In a pan, bring the tangerine juice and lemon juice to the boil with the shallot. Turn down the heat, reduce the liquid to approx. 4 tbsp, strain, squeeze out the shallot. Return the liquid to the pan, heat. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Stir until the sauce turns creamy, season.
To fry the fish
Heat a little clarified butter in a non-stick frying pan. Fry the fish fillets for approx. 2 mins. on each side, remove, season.
Plate up the rice, arrange the fish on top along with the tangerine segments and the sauce.
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