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
Bulgur wheat
Involtini
Saffron sauce
How it's done
Bulgur wheat
Heat the oil in a pan, add the onion, sauté for approx. 2 mins. Add the bulgur wheat, sauté for approx. 2 mins. while stirring. Pour in the water, add the tangerine zest, cover and simmer for approx. 10 mins., season with salt. Add the spinach, mix.
Involtini
Salt the fish fillets, top with the tangerine. Roll up the fish fillets and secure each with a toothpick. Place the involtini in a pan, pour in the fish stock and wine, heat through. Cover and cook over a low heat for approx. 4 mins. Carefully remove the involtini and keep warm.
Saffron sauce
Strain the cooking liquid, retain 200 ml and pour back into the pan. Stir the cornflour into the cream, pour into the pan while stirring, add the tangerine juice and saffron, bring to the boil. Reduce the heat, simmer for approx. 5 mins. until the sauce is thick and creamy, season. Serve the bulgur wheat and involtini with the sauce.
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