200°C · 15-30 minAllergens
Gluten
Lactose
Schaaldieren
Ei
Sulfiet
VisFish of the Day with Antiboise
We select the freshest fish fillet from the fishmonger and briefly sear it skin-side down. This is served with a mix of refined vegetables, such as crunchy samphire, braised fennel, yellow carrots, and fine green beans. The French antiboise sauce made from crayfish, vine tomatoes, capers, olives, and extra virgin olive oil pairs beautifully with the fresh linguine pasta. Bon appétit!
Fish of the Day with Antiboise
Fresh sea bream with skin, crayfish, vine tomato, fennel, green beans, haricots verts, yellow carrot, fresh samphire, red onion, garlic, lemon juice, lemon zest, fresh chives and parsley, kalamata olives, capers, fennel seeds, fresh linguine pasta (wheat flour, free-range egg), extra virgin olive oil, butter, pepper and salt.
Allergens: ei, gluten, koemelk, lactose, schaaldieren, sulfiet, vis.
Microwave
Remove the fish with baking paper from the dish. Heat the pasta and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the fish on the baking paper for 30 seconds to 1 minute and the antiboise with a loosely placed lid for 30 seconds until lukewarm and serve with the pasta.
Oven — 200°C, 15-30 minMarleen's choice
Remove the fish with baking paper from the dish. Heat the pasta and vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). For the last 7-10 minutes, add the fish on the baking paper and warm the antiboise in a saucepan until lukewarm and serve with the pasta. Disposable containers cannot go in the oven; transfer to an oven dish.