Swordfish on honey sauerkraut with orange & saffron oil
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 250 gcooked sauerkraut
- 1 dlchampagne
- 1 tbsporange blossom honey
- 2 tbspMascarpone
- a littlesea salt
- 6 tbspolive oil
- 50 gwild salmon roe
- ½ bunchchives
- ½organic orange
- 1 parcelsaffron threads
- 2vol-au-vents
- 100 gsmoked swordfish
- a littlechives
Instructions
Step 1
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.Step 2
Mix the oil, wild salmon roe, chives and orange zest with half of the saffron, set aside.Step 3
Halve the vol-au-vents crosswise to make four. Use the lids of the halved upper sections as bases.Step 4
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.