Plaice fillet on saffron vegetables
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
2
- 1 collar Soup Greens
- 7-10 Tbsp (about 500 g)
- 1 TEASPOON butter or
- 7-10 Tbsp Margarine
- 7-10 Tbsp Salt
- 300 g Plaice fillets
- 7-10 Tbsp Lemon juice for
- 7-10 Tbsp Drizzle
- 1 sachet of saffron
- 7-10 Tbsp (ground)
- 150 ml Vegetable broth
- 7-10 Tbsp (Instant)
- 100 ml White wine
- 4 Stem(s) Tarragon
- 200 g Crab meat
- 7-10 Tbsp colourful pepper
- 7-10 Tbsp Herb bouquet and
- 7-10 Tbsp Lemon wheel
Directions
- 1
Clean, wash and cut the soup greens into small pieces. Pour into a greased, microwaveable form. Salt a little. Cook in closed form for two minutes at 600 watts. Meanwhile wash the plaice fillets.
- 2
Sprinkle with lemon juice and salt. Mix saffron in broth. Add stock and wine to the vegetables. Cook for another three minutes at 600 watts. Wash tarragon. Pluck leaves. Add fillets and prawns to the stock.
- 3
Season with tarragon leaves and coloured pepper. Cover and cook for another two to three minutes at 600 watts. Serve garnished with herb bouquets and lemon wheel. Boiled potatoes or rice taste good with it.
More Delicious Recipes
