Funny Messages For Anniversary Cards

rainbow trout, char and pike in saffron-vegetable stock

From chef Michael Knight, Dornbirn



(Photo: Frigesch Lampelmayer ©)

In the book It is the main course of the chapter "Winter", here it is reproduced in full. This is excellent as a starter the lentils cream soup that we presented recently. A tasty ideas for the weeks before, during and after the holidays.

saffron vegetable stock
1,5,5 l fish or vegetable stock
80 g carrots 80 g celery

80 g leeks 80 g celery


80 g carrots 80 g fennel bulb 1 onion

4 g saffron
2 tablespoons coriander seeds 2 tablespoons Pernod

2 tablespoons white peppercorns 2 bay leaves

1 tablespoon fennel seeds 1 pinch
Chili powder, ground coriander

salt

first Wash and peel vegetables, and small to cut about 5 mm cubes.
second Rear heat, simmer briefly, add the Pernod and saffron.
third Add the spice bag: all spices in a bag and tie this simmer. This has the advantage that you can then pull out the bag again.
4th Add the onion and share in a pan without fat dark roast.
5th Roasted onion to the fund.
6th Vegetables in the rear.
7th Ca. 10 to 15 minutes to simmer.

deposit
g 300 g trout
300 pikeperch
300 g fillet of char
1 / 2 bunch dill 1 tablespoon olive oil


first Fillets in about 1.5 cm thick slices. Available with or without skin, it is decorative!
second Dill wash pluck and chop.
third Fond boil.
4th Fish strips in Fond give and take about 10 minutes it can
5th In the end, add the dill and serve.
5th A shot of good olive oil improves the taste when serving.

Tips:
particular use fresh local fish.
The fish must be raw in the middle of quiet a bit!

Supplement: ciabatta bread ciabatta
a

olive oil 1 tablespoon minced garlic 2 tablespoons chopped parsley

pinch of sea salt

first Ciabatta bread (may substitute French bread or other white bread), coat it with olive oil.
second Sprinkle with chopped garlic and parsley.
third Bake in preheated oven at 200 ° C light brown.