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Snappers on carrots with saffron mayonnaise
20 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 533
  • Fat about 33g
  • Carbohydrates about 5g
  • Protein about 42g
This is needed
This is needed for 4 people
Fish
  • 1 tsp salt
  • 2 red snappers (approx. 900 g each)
  • 300 g carrots, finely grated
  • some knobs of butter
Saffron mayonnaise
  • 1 fresh egg yolks
  • 1 dl sunflower oil
  • 0.5 sachet saffron
  • 2 tsp lemon juice
  • 2 tbsp flat-leaf parsley, finely chopped
  • 1 tbsp herbal wine vinegar
  • 0.5 tsp mustard
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And that's how it's done
And that's how it's done
Fish
Rinse the fish (inside and out) in cold water, pat dry, season with salt (inside and out). Place the carrots and fish on a baking tray lined with baking paper. Spread the butter over the top. Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.
Saffron mayonnaise
Beat the egg yolk, mustard, lemon juice and saffron in a bowl using the whisk on a hand mixer, add the oil drop by drop to begin with, then more gradually, stirring constantly. Add the vinegar and parsley. Serve the saffron mayonnaise with the fish.