Serves 4
August 2010
Flounder filet with cucumber vegetables in a saffron and dill stock
Ingredients
- 8 flounder filets 50g each
- 2 carrots
- salt and pepper from the mill
- 1 red onion
- olive oil
- 2 salad cucumbers
- 100ml white wine
- 200ml vegetable soup
- 1 packet saffron 125mg
- 0.5 bunch dill
Preliminary Work
- Peel the carrots and cut into 8 cm long sticks, cook until soft in salt water, cool down in iced water and put to the side.
- Peel the salad cucumber, halve them, remove the core and cut into 1/2 cm thick slices
- Peel the onion and cut into fine strips, pluck the dill and cut coarsely
Preparation
Heat up the olive oil in the Durotherm, add the onion and steam until glazed.Add the cucumber, continue steaming, season with salt and pepper from the mill and quench with the white wine and vegetable soup, bring to the boil and allow to simmer gently for 1 minute.
In the meantime, season the flounder filet with salt and pepper from the mill and roll around the carrot sticks. Place the fish rolls on the vegetables, cover and heat, and place the Durotherm in the insulating bowl for 6 minutes as soon as steam appears.
Take out the fish rolls and keep warm.
Boil the cucumber, add the saffron and dill, and season to taste with salt and pepper from the mill. Arrange the vegetables with the fish rolls in deep plates and pour over the saffron stock.
Tip
This dish tastes particularly good with dry boiled rice.This recipe is credited to Rudolf Lehmann Kuhn Rikon AG