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Vanilla chicory with salmon trout and prawns
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 618
  • Fat about 47g
  • Carbohydrates about 7g
  • Protein about 39g
This is needed
This is needed for 4 people
  • 0.75 tsp sugar
  • 2 chicory, halved lengthwise
  • 1 tbsp butter
  • 0.5 tsp bourbon vanilla powder
  • 0.75 tsp salt
  • a little white pepper
  • 1 dl water
  • 0.5 onions, finely chopped
  • 1 tbsp butter
  • 1 dl rosé wine (e.g. Naturaplan organic rosé, Oeil de Perdrix Neuchâtel AOC Domaine des Cocinelles)
  • 2 dl vegetable bouillon
  • 4 salmon trout fillets (approx. 170 g each), halved crosswise
  • salt and pepper to taste
  • a little pepper
  • 1.5 dl full cream
  • 0.75 tsp salt
  • 4 peeled raw prawn tails (organic), cut open lengthwise, insides removed
  • 2 tbsp white flour
  • clarified butter for frying
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And that's how it's done
And that's how it's done
Heat the butter, place the chicory in the butter (cut-side down), add the vanilla and sugar, season. Sauté for approx. 2 mins., shaking the pan occasionally. Pour in the water, steam over a medium heat for approx. 10 mins., turning the chicory once. Remove and keep warm in an oven preheated to 60°C. Heat the butter and sauté the onion. Pour in the wine, simmer for approx. 2 mins., add the stock, bring to the boil. Pour in the cream, simmer for a further 3 mins., season. Keep the cream sauce warm. Before serving, blend with a handheld blender until frothy. Season the fish fillets and prawns, toss the fish fillets in the flour and then shake off the excess. Heat the clarified butter in a non-stick frying pan, fry the fish fillets for approx. 2 mins. on each side. Stir fry the prawns for approx. 2 mins. Serve the salmon trout fillets and prawns with the vanilla chicory and the cream sauce.