John Myers
Contents
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Ingredients
Chilli Jam
- 15 piece Fresh prawns
- 125 g Mozzarella
- 50 g Butter
- 225 g Spinach
- Sugar
- Salt
- Pepper
- 2 tablespoon Rapeseed oil
- 1 piece Red Onion
- 1 piece Red peppers
- 1 piece Clove of garlic
- 1 piece Red chilli
- 2 tablespoon Tomato puree
- 1 piece Fresh tomato
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Soy sauce
- Salt
- Pepper
basil pesto
- 50 g Basil
- 2 piece Garlic cloves
- 25 g Roasted pine nuts
- 175 Milliliters Olive oil
- 50 g Parmesan
- Salt
- Pepper
Smoked Salmon and Saffron Orzo
- 300 g Orzo
- 1 pinch Saffron spice
- 300 g Sour cream
- Grated lemon peel
- Salt
- Pepper
Instructions
Gratinated cabbage fillet, prawns, spinach
- Boil the spinach with a pinch of sugar in a saucepan for 3 minutes and drain off the water. Then season the fish fillets with salt and pepper and preheat the oven to 200 ° C.
- First the fish, then the spinach, a little chilli jam and pesto, then the prawns and finally the mozzarella in a baking dish and bake for 15-20 minutes.
- To serve, place the orzo on the plate and place the gratinated fish fillet on top. Garnish with a little chilli jam and pesto - done.
Chilli Jam
- Put all the ingredients one after the other in a saucepan and fry for 2 minutes. Simmer for 45-50 minutes until it has a thick consistency and then puree. If necessary, add a little water at the end.
Basil pesto
- Put all ingredients in the blender and mix for 3-5 minutes until a thick paste is formed.
Smoked Salmon and Saffron Orzo
- Boil the orzo with a little salt and the saffron in water for 8 minutes, drain, cut the smoked salmon into small strips. Bring the cream to the boil and add the salmon there. Then add the grated lemon zest and the cooked orzo. Season with salt and pepper - done.
Nutrition
Serving: 100gCalories: 396kcalCarbohydrates: 3.1gProtein: 6.3gFat: 40.3g
