Summary

Ingredients

• 150 g iner, candied
• 300 g onion (s), small, red
• 100 ml wine, red, dry
• 1 tablespoon honey
• 1 vanilla pod (s)
• 2 fillet (s) haddock
• 4 kumquat (s)
• 1 chilli pepper (s), red, chopped and pitted
• 1 orange (s)
• 1 tablespoon butter

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Instructions

1. Dice the ginger. Halve the onions, then cook with the wine, honey, vanilla pulp (a. D. Pod), ginger and salt for about 10 minutes.
2. Cut the kumquats into thin slices and squeeze the orange.
3. Heat the butter in a large saucepan, sweat the kumquats and chilli in it and deglaze with the orange juice. Place the fish fillets on top of the kumquats and cook covered for 5-6 minutes.
4. Arrange the fish on preheated plates, cover with the kumquats and serve with the onions.
5. We recommend potato snow, rice or baguette.
6. Instead of the kumquats, you can also use an untreated orange.