Fish Roulades with Almond Cream and Swiss Chard Leaves, to Couscous
Serves 4Preparation time 45 minutes
4 swiss chard leaves
Salt
4 skinless sea bream (each 120 g) alternatively redfish fillets
White pepper from the mill
60 g brown almond butter (available in health food stores or organic food stores)
2 red onions, finely diced
2 cloves garlic, finely chopped
5 tbsp. olive oil
30 g sliced almonds
200 g Couscous
1/2 bunch flat-leaf parsley, finely chopped
375ml vegetable stock
2 tbsp. lemon juice
25 g white almond butter (available in health food stores or organic food stores)
Wooden skewers
Salt
4 skinless sea bream (each 120 g) alternatively redfish fillets
White pepper from the mill
60 g brown almond butter (available in health food stores or organic food stores)
2 red onions, finely diced
2 cloves garlic, finely chopped
5 tbsp. olive oil
30 g sliced almonds
200 g Couscous
1/2 bunch flat-leaf parsley, finely chopped
375ml vegetable stock
2 tbsp. lemon juice
25 g white almond butter (available in health food stores or organic food stores)
Wooden skewers
Remove chard stalk. Boil in salted water for 3 minutes, rinse in cold water afterwards. Spread on paper towels and pat dry. Season fish fillets with salt and pepper. Brush on one side with 1 tbsp. brown almond butter, distribute the chard leaves it. Brush the chard leaves again lightly with 1 tbsp. almond butter.
Roll fillets from the wider side inwards and secure them with skewers.
For the cous cous, fry onions, sliced almonds and sauté garlic in 2 tbsp. oil. Add couscous and deglaze with stock. Boil briefly. Then let soak, covered without heat supply. Add chopped parsley. Season with salt, pepper and 2 tbsp. lemon juice.
Heat 3 tbsp. oil in a nonstick pan, fry the roulades on all sides for 12 minutes. Mix almond butter and 2 tbsp. hot water.
Remove skewers from the rolls. Serve couscous with fish roulades and the remaining almond butter.
Roll fillets from the wider side inwards and secure them with skewers.
For the cous cous, fry onions, sliced almonds and sauté garlic in 2 tbsp. oil. Add couscous and deglaze with stock. Boil briefly. Then let soak, covered without heat supply. Add chopped parsley. Season with salt, pepper and 2 tbsp. lemon juice.
Heat 3 tbsp. oil in a nonstick pan, fry the roulades on all sides for 12 minutes. Mix almond butter and 2 tbsp. hot water.
Remove skewers from the rolls. Serve couscous with fish roulades and the remaining almond butter.