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Gourmet fillet with wild garlic and asparagus rice
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 529
  • Fat about 16g
  • Carbohydrates about 62g
  • Protein about 32g
This is needed
This is needed for 4 people
Crumb coating
  • 1 bunch wild garlic, finely chopped
  • 1 spring onion incl. green part, finely chopped
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 1 organic lemon, use a little grated zest, juice set aside
  • 1 tbsp coarse-grain mustard
  • 80 g breadcrumbs
  • 60 g butter, soft
  • 0.25 tsp salt
Gourmet fillet
  • 0.5 tsp salt
  • a little pepper
  • 600 g Royal cod fillets (MSC)
  • 1 dl vegetable bouillon
Asparagus rice
  • 3.5 dl water
  • 200 g jasmine rice
  • 0.5 tsp salt
  • 500 g green asparagus, cut into thin rings
  • 1 tbsp butter
  • 2 spring onion incl. green part, cut into thin rings
  • salt and pepper to taste
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 0.5 bunch dill, finely chopped
Tools
  • One ovenproof dish (holding approx. 2 ½ l), greased.
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And that's how it's done
And that's how it's done
Crumb coating
In a bowl, mix the spring onion with all the other ingredients up to and including the salt.
Gourmet fillet
Place the fish in the prepared dish, season. Pour in the stock. Spread the crumb coating over the fish, press down firmly.
To bake
Approx. 30 mins. in the centre of an oven preheated to 220°C.
Asparagus rice
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the water and rice to the boil, season with salt. Cover the rice and simmer over a very low heat for approx. 15 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork. Heat the butter in a frying pan. Sauté the spring onions and asparagus for approx. 3 mins. Add the rice, herbs and reserved lemon juice, mix, season. Serve the gourmet fillet with the asparagus rice.