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
Buckwheat
Fish
Celeriac
How it's done
Buckwheat
Cook the buckwheat in boiling salted water for approx. 2 mins. Remove the pan from the heat, cover and leave to absorb for approx. 10 mins.
Fish
Preheat the oven to 60 °C, warm the platter and plates. Heat the oil in a non-stick frying pan. Salt the fish fillets, fry for approx. 3 mins. on each side. Empty the dukkah into a shallow dish. Remove the fish fillets from the pan, coat with the dukkah and keep warm.
Celeriac
Heat the oil in the same pan. Add the celeriac and stir fry for approx. 5 mins. Pour in the wine and water, reduce slightly for approx. 5 mins. Add the dates and all the remaining ingredients to the buckwheat, mix, heat through. Serve the celeriac and buckwheat with the fish.
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