Swordfish on honey sauerkraut with orange & saffron oil
Ingredients
for 4 person
250 g | cooked sauerkraut, drained |
1 dl | Fine Food Champagne Boizel Blanc de Noirs |
1 tbsp | Fine Food Miel de Fleur d'Oranger |
2 tbsp | mascarpone |
a little | Fine Food Murray River Salt Flakes |
6 tbsp | Fine Food Olio extra vergine d'oliva |
50 g | Fine Food Wild Salmon Roe |
½ bunch | chives, finely chopped |
½ | organic orange, use grated zest only |
1 parcel | Fine Food Greek Saffron, some threads set aside |
2 | Fine Food Ämmitaler pastry shells |
100 g | Fine Food smoked swordfish |
a little | chives, roughly chopped |
How it's done
Sauerkraut
Place the sauerkraut, champagne and honey in a pan, bring to the boil, simmer for approx. 5 mins. Remove from the heat, stir in the mascarpone, season with salt.
Orange & saffron oil
Mix the oil, wild salmon roe, chives and orange zest with half of the saffron, set aside.
To prepare the vol-au-vents
Halve the vol-au-vents crosswise to make four. Use the lids of the halved upper sections as bases.
To bake
Approx. 4 mins. in the centre of an oven preheated to 220°C. Arrange the vol-au-vents on plates, place the lukewarm sauerkraut inside. Arrange the swordfish on top in a rose shape. Drizzle the orange & saffron oil over the top, garnish with the chives and reserved saffron threads.
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