Vanilla chicory with salmon trout and prawns

Vanilla chicory with salmon trout and prawns

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 618 kcal
, Fat: 47 g
, Carbohydrate: 7 g
, Protein: 39 g

Ingredients

4 people

Hint:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

1tbsp butter
2 chicory, halved lengthwise
½tsp bourbon vanilla powder
¾tsp sugar
¾tsp salt
a little white pepper
1dl water
1tbsp butter
½ onion, finely chopped
1dl rosé wine (e.g. Naturaplan organic rosé, Oeil de Perdrix Neuchâtel AOC Domaine des Cocinelles)
2dl vegetable bouillon
1 ½dl full cream
salt and pepper to taste
4 salmon trout fillets (approx. 170 g each), halved crosswise
4 peeled raw prawn tails (organic), cut open lengthwise, insides removed
¾tsp salt
a little pepper
2tbsp white flour
clarified butter for frying
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How it's done

Heat the butter, place the chicory in the butter (cut-side down), add the vanilla and sugar, season. Sauté for approx. 2 mins., shaking the pan occasionally. Pour in the water, steam over a medium heat for approx. 10 mins., turning the chicory once. Remove and keep warm in an oven preheated to 60°C. Heat the butter and sauté the onion. Pour in the wine, simmer for approx. 2 mins., add the stock, bring to the boil. Pour in the cream, simmer for a further 3 mins., season. Keep the cream sauce warm. Before serving, blend with a handheld blender until frothy. Season the fish fillets and prawns, toss the fish fillets in the flour and then shake off the excess. Heat the clarified butter in a non-stick frying pan, fry the fish fillets for approx. 2 mins. on each side. Stir fry the prawns for approx. 2 mins. Serve the salmon trout fillets and prawns with the vanilla chicory and the cream sauce.

Good to know
Serve with: Organic basmati rice

How-tos

Peeling and cleaning prawns

Peeling and cleaning prawns

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