My Recipes

Here you will find really
tasty recipes
and lots of inspiration

Soon you’ll be able
to send me your
great recipe ideas
too ...

All of my recipes
at a glance

Spined loach with orange sauce and saffron rice

For the spined loach:
½ tsp. grated orange peel
5 oranges
1 red onion
1 garlic clove
15 g cornstarch
2 tbsp. olive oil
1 tbsp. agave syrup
5 tbsp. white wine
300 ml fish stock
½ tsp. spicy mustard
Salt
Pepper
600 g spined loach fillet
(or another white fish)
200 g sugar snap peas
1 bunch of chives

For the saffron rice:
1 shallot
50 g butter
350 g long grain rice
500 ml water
1 pinch saffron
2 tbsp. milk

Spined loach with orange sauce and saffron rice

You have something to celebrate!
Fire up for an unforgettable night with this main dish.

Grate ½ tsp. orange peel, peel and fillet 1 orange and place the orange fillets in a small bowl. Squeeze 4 oranges; yields approx. 200 ml juice.
Peel and halve the red onion and the garlic.
Mix the cornstarch together with 2 tbsp. orange juice.
Prepare the rice.
Halve the shallot, put it into the mixing container and finely chop at level 2 for 30 sec.
In a small pot, sweat the shallot with the butter at medium heat until it appears glassy. Add the rice and briefly heat the mixture together.
Mix the saffron together with 2 tbsp. milk. Add the saffron-milk mixture to the rice and stir them together.
Pour in the water, allow the mixture to come to boil and then cook the rice at the lowest heat level.
Put the onion, oil and agave syrup into the mixing container and mix at level 3 for 30 sec.
Set the timer to 5 min., cooking level 120° C.
Add the white wine after 2.5 min. and allow the mixture to reduce.
Add the orange juice, fish stock, mustard and 1 pinch each of salt and pepper to the onion mixture and stir in the cornstarch mixture.
Set the timer to 22 min., cooking level 100° C.
Place the steaming bowl into position and put the fish into it.
Stack the steaming rack on top, place the sugar snap peas in it and close the lid.
When the dish is done cooking, place the fish and the sugar snap peas into a pre-heated casserole form. Season the orange sauce to taste, pour it over the fish and cover with aluminium foil.
Use a soup plate to serve the dish. Press some rice into a damp cup and unmould it in the centre of a soup plate; repeat for all 4 plates. Now place the fish fillets onto the rice and arrange the sugar snap peas around them. Pour the sauce around the edges. Finally, pour 1 tbsp. of sauce over the fish and decorate the dish with chopped chives.
15 min 27 min