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QimiQ
Benefits
Creamy indulgent taste with less fat
Smooth and creamy consistency in seconds
15
easy
Ingredients for 4 portions
250
g
QimiQ Cream Base
250
g
Pike perch fillet,
coarsely chopped
250
g
Cod fillet,
coarsely chopped
Lemon juice
Salt
1
ea
Fennel head(s) 300 g each,
finely shredded
150
g
Green pepper(s),
finely diced
1
Garlic clove(s),
finely sliced [émincé PF]
1
tsp
Fennel seeds, dried
1
tbsp
Olive oil
300
ml
Clear vegetable stock
Herb salt
Bay leaf
Cilantro
200
g
Tomato(es),
cut into segments
Fennel leaves,
finely chopped
Method
1.
Season the fish with lemon juice and salt and allow to draw.
2.
Fry the fennel, peppers, garlic and fennelseeds in oil until soft. Add the stock, season to taste. Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved. Remove from the heat.
3.
Add the drained fish and tomatoes and allow to draw for approx. 4 minutes.
