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Sea bream on a bed of saffron chard
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 314
  • Fat about 17g
  • Carbohydrates about 5g
  • Protein about 34g
This is needed
This is needed for 4 people
  • a little pepper
  • 0.75 tsp salt
  • 4 sprigs dill
  • 0.5 organic lemon, in slices
  • 2 gilthead seabream (organic), approx. 500 g each
  • 2 garlic clove, thinly sliced
  • 600 g Swiss chard, sticks and leaves cut crosswise into strips approx. 3 cm wide
  • 0.5 tsp salt
  • 1 dl full cream
  • a little pepper
  • 1 dl water
  • 1 sachet saffron
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And that's how it's done
And that's how it's done
Rinse the fish (inside and out) with cold water, pat dry, and make several diagonal incisions on both sides (approx. 5 mm deep). Season the fish inside and out. Stuff the abdominal cavities with the lemon slices, dill and garlic. Cover the fish and set aside. Preheat the oven to 60°C. Warm the platter and plates.
Place the Swiss chard in a wide-bottomed pan, pour in the water, season the vegetables, bring to the boil. Place the fish on the vegetables, reduce the heat, cover and cook for approx. 15 mins. Remove the fish and keep warm on the warmed platter. Add the cream and saffron to the Swiss chard, mix and bring to the boil. Reduce the heat, simmer for approx. 2 mins. until cooked.

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