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
Mangetout
Fish
Almond butter
How it's done
Mangetout
Preheat the oven to 60°C, warm the plates. Heat the butter in a pan. Sauté the spring onions and mangetout for approx. 5 mins. Add the dill, season.
Fish
Season the fish fillets. Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the fish fillets for approx. 2½ mins. on each side. Remove, keep warm in the oven.
Almond butter
Heat the butter and flaked almonds in the same frying pan until the butter foams and smells nutty. Add the lemon zest and juice with the parsley, mix. Serve the fish with the mangetout and almond butter.
| Serve with: | Boiled potatoes |
|---|
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