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
Mustard seeds
To pickle
Fish
Crumble topping
To serve
Utensils
For 2 preserving jars of each approx. 2½ dl, rinsed with hot water
How it's done
Mustard seeds
Place the mustard seeds in a sieve, rinse under cold running water, drain.
To pickle
Place the vinegar, honey and salt in a pan, bring to the boil while stirring occasionally. Add the mustard seeds, reduce the heat, cover and simmer for approx. 5 mins. While still boiling hot, pour the mixture into the prepared, clean jars to just below the rim. Add the orange peel, seal the jars immediately, leave to cool on a towel.
Fish
Season the fish fillets. Heat the oil in a non-stick frying pan. Add the fish, fry for approx. 3 mins. on each side. Remove. Add the orange slices to the same pan, fry for approx. 1 min.
Crumble topping
Mix the fried onions, peanuts and thyme in a small bowl.
To serve
Mix the mayonnaise and orange zest in a small bowl. Plate up the fish with the mayonnaise and 2 tbsp of mustard seeds. Top with the crumble.
| Note: | The remainder of the pickled mustard seeds can also be served with cheese or used in salad dressings. |
|---|---|
| Shelf life: | Store the mustard seeds in a cool, dark place for approx. 2 months. Once opened, keep in the fridge and consume quickly. |
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