Salmon trout with rhubarb

Name: Salmon trout with rhubarb
Prep time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 3 tbsp maple syrup; 2 salmon trout fillets; 2 garlic cloves; 500 g Swiss chard; 250 g rhubarb; 2 shallots; 1 ½ tbsp white balsamic vinegar; 1 tbsp olive oil; 150 g wild rice mix; a little pepper; ¼ tsp salt; 2 sprig thyme

Total: 55 min. | Active: 45 min.

lactose-free, gluten-free, healthy and balanced

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Stephi from the FOOBY team

Ingredients

for 4 person

Rhubarb
2	shallot
250 g	rhubarb

1 tbsp	olive oil
¼ tsp	salt
a little	pepper

3 tbsp	maple syrup
1 ½ tbsp	white balsamic vinegar
2 sprig	thyme

Fish
2	salmon trout fillet (organic or ASC, each approx. 250 g)
½ tsp	salt
a little	pepper

Swiss chard
2	garlic clove
500 g	Swiss chard

Swiss chard rice
150 g	wild rice mix
	salted water, boiling
1 tbsp	olive oil
½ tsp	salt
a little	pepper

How it's done

Rhubarb

Thinly slice the shallots, cut the rhubarb into approx. 5 cm batons.

Heat the oil in a non-stick frying pan. Sauté the shallots for approx. 5 mins., add the rhubarb and cook briefly, season.

Add the maple syrup and balsamic, transfer the rhubarb to the prepared dish, sprinkle with thyme leaves.

Fish

Remove any bones using tweezers. Cut the fish in half crosswise, season, place on top of the rhubarb.

Bake for approx. 10 mins. in the centre of an oven preheated to 200°C.

Swiss chard

Thinly slice the garlic cloves and slice the Swiss chard.

Swiss chard rice

Cook the rice in salted water until soft, drain. Heat the oil in the same frying pan. Add the garlic and sauté briefly. Add the Swiss chard, cook for approx. 10 mins., stirring occasionally, season. Mix in the rice, serve with the fish and rhubarb.

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