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
Sauerkraut
Orange & saffron oil
To prepare the vol-au-vents
To bake
How it's done
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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