Featured Recipe

Herb Fish

Ingredients for 4 servings:

800 g white fish fillets (turbot, monkfish, perch, sole, hake)
800 g mangle
1 onion
1 T. light vinegar
1 lemon
1 bay leaf
4 T. apple juice
2 t. miso
2 t. tamari (or soy sauce)
8 scallions (or parsley)
Whole peppercorns

Cook washed and halved onion, vinegar and lemon juice, bay leaf and a few peppercorns for 10 min. in two glasses of water. Drain liquid. Place fish pieces in the liquid and cook on low for 5-7 minutes. In the meantime, thoroughly wash the mangle, take it out of the water and place it in a pot without water. Cover with a lid and cook for 3-4 minutes until the leaves become loose. Drain and let cool down. Carefully dry and place on a plate.

Place the fish filets on the mangle and keep warm. Cook the fish liquid until approximately half has vaporized, add apple juice, miso and tamari and let cook until sauce thickens slightly more. Pour sauce on the fish filets and flavor with cut scallions. Continue with "Cooking session"