Redfish with Spinach, Vegetable Pearls, Rice and Champagne Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 redfish fillet (s), approx. 200 g each
- 4 tablespoon breadcrumbs
- 4 carrot (s)
- 1 zucchini
- 1 kohlrabi
- 500 g spinach, cleaned
- 1 clove garlic, finely diced
- 1 cup rice
- 4 tablespoon oil, (rape seed oil with butter flavor)
- butter
- salt
- sugar
- Champagne foam:
- 200 ml fish stock
- 4 cl vermouth, dry (Noilly Prat)
- 200 ml champagne or good sparkling wine
- 175 ml cream
- 125 ml cream, whipped
- 1 shallot (s), finely diced
- 1 tablespoon butter
- salt
- sugar
Print Recipe
Pin Recipe Instructions
- Peel the carrots and kohlrabi, wash the zucchini and peel the pearls from the vegetables with a ball cutter (15 mm). Remove the stems from the spinach leaves, wash them thoroughly and spin dry.
- For the champagne foam, melt the butter in a saucepan and sweat the shallot cubes in it until colorless. Top up with the fish stock, vermouth, champagne and the liquid cream, reduce everything to half and season with salt and sugar. Pass through a hair sieve and lather up with the whipped cream and hand blender before serving.
- Let rice simmer in 1.5 cups of lightly salted water over low heat.
- Cook the vegetable pearls in 1 tablespoon of melted butter with the addition of 2 tablespoons of water over an open pot and low heat. Season with salt and sugar. When the water has boiled away, the pearls are firm to the bite.
- Melt 2 tablespoons of butter in a shallow saucepan and sweat the garlic cubes until translucent. Add the spinach leaves and let sit until they have collapsed. Season with salt and a pinch of sugar.
- Cut the redfish fillets into portions and remove the last bones. Lightly bread the skin side. Heat the rapeseed oil in a pan and fry the fillets on the breaded side for about 1 minute. Turn the heat down to half, turn the fillets after another 3 minutes and let them simmer over a low heat for about 3 minutes. Season with a little salt.
- Place the fish fillets on the plates, arrange the rice, vegetable pearls and spinach decoratively around them and cover with the foamed champagne sauce.
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