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Swordfish on honey sauerkraut with orange & saffron oil
20 m active | 24 m total
Nutrition facts per serving:
  • Energy in kcal about 423
  • Fat about 32g
  • Carbohydrates about 18g
  • Protein about 13g
Author: Ivo Adam
This is needed
This is needed for 4 people
  • 250 g cooked sauerkraut, drained
  • 1 dl champagne
  • 1 tbsp orange blossom honey
  • 2 tbsp mascarpone
  • a little Fine Food Murray River Salt Flakes
Orange & saffron oil
  • 6 tbsp olive oil
  • 50 g wild salmon roe
  • 0.5 bunch chives, finely chopped
  • 0.5 organic orange, use grated zest only
  • 1 parcel saffron threads, some threads set aside
To prepare the vol-au-vents
  • 2 vol-au-vents
To bake
  • a little chives, roughly chopped
  • 100 g smoked swordfish
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And that's how it's done
And that's how it's done
Place the sauerkraut, champagne and honey in a pan, bring to the boil, simmer for approx. 5 mins. Remove from the heat, stir in the mascarpone, season with salt.
Orange & saffron oil
Mix the oil, wild salmon roe, chives and orange zest with half of the saffron, set aside.
To prepare the vol-au-vents
Halve the vol-au-vents crosswise to make four. Use the lids of the halved upper sections as bases.
To bake
Approx. 4 mins. in the centre of an oven preheated to 220°C. Arrange the vol-au-vents on plates, place the lukewarm sauerkraut inside. Arrange the swordfish on top in a rose shape. Drizzle the orange & saffron oil over the top, garnish with the chives and reserved saffron threads.

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