Swordfish on honey sauerkraut with orange & saffron oil

Swordfish on honey sauerkraut with orange & saffron oil

Total: 24 min. | Active: 20 min.
Nutritional value / person: 423 kcal
, Fat: 32 g
, Carbohydrate: 18 g
, Protein: 13 g

Ingredients

4 people

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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

Sauerkraut

250 g cooked sauerkraut, drained
1 dl Fine Food Champagne Boizel Blanc de Noirs
1 tbsp Fine Food Miel de Fleur d'Oranger
2 tbsp mascarpone
a little Fine Food Murray River Salt Flakes

Orange & saffron oil

6 tbsp Fine Food Olio extra vergine d'oliva
50 g Fine Food Wild Salmon Roe
½ bunch chives, finely chopped
½ organic orange, use grated zest only
1 parcel Fine Food Greek Saffron, some threads set aside

To prepare the vol-au-vents

2 Fine Food Ämmitaler pastry shells

To bake

100 g Fine Food smoked swordfish
a little chives, roughly chopped
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How it's done

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Sauerkraut

Place the sauerkraut, champagne and honey in a pan, bring to the boil, simmer for approx. 5 mins. Remove from the heat, stir in the mascarpone, season with salt.

Orange & saffron oil

Mix the oil, wild salmon roe, chives and orange zest with half of the saffron, set aside.

To prepare the vol-au-vents

Halve the vol-au-vents crosswise to make four. Use the lids of the halved upper sections as bases.

To bake

Approx. 4 mins. in the centre of an oven preheated to 220°C. Arrange the vol-au-vents on plates, place the lukewarm sauerkraut inside. Arrange the swordfish on top in a rose shape. Drizzle the orange & saffron oil over the top, garnish with the chives and reserved saffron threads.

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