What would you like to cook?
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
How it's done
Rinse the fish (inside and out) with cold water, pat dry, and make several diagonal incisions on both sides (approx. 5 mm deep). Season the fish inside and out. Stuff the abdominal cavities with the lemon slices, dill and garlic. Cover the fish and set aside. Preheat the oven to 60°C. Warm the platter and plates.
Place the Swiss chard in a wide-bottomed pan, pour in the water, season the vegetables, bring to the boil. Place the fish on the vegetables, reduce the heat, cover and cook for approx. 15 mins. Remove the fish and keep warm on the warmed platter. Add the cream and saffron to the Swiss chard, mix and bring to the boil. Reduce the heat, simmer for approx. 2 mins. until cooked.
|Tip:||Use red and yellow Swiss chard.|
|Serve with:||Dry rice|
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
This cookbook already exists.
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?