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:


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@bettbossi.ch

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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