Allergens
Lactose
Schaaldieren
Ei
Sulfiet
Mosterd
VisLangoustine Bisque Risotto with Fish of the Day
Indulge in an elaborate dining experience with this luxurious fish dish! The risotto rice is cooked in homemade langoustine bisque, infusing it with rich flavours. The fresh monkfish is kept simple and lightly seared to retain all its taste. Accompanied by a crunchy fennel salad with fresh samphire and spinach, dressed with saffron orange dressing. Enjoy! The fish may differ from the photo.
Langoustine Bisque Risotto with Fish of the Day
anchovyfish, prawns [shellfish], fresh fish of the day, fennel, spinach leaves, white onion, carrot, leek, fresh samphire, garlic, red chilli, orange zest, fresh rosemary, juniper berries, cinnamon, curry masala (contains coriander seed, turmeric, and mustard seed), clove, bay leaf, paprika powder, saffron, star anise, vanilla, Parmesan cheese [milk], pasteurised free-range egg, butter [lactose, milk], Carnaroli rice, Dijon mustard [sulphites], Tabasco, tomato purée, brandy [alcohol], Pernod [alcohol], orange juice, white wine [sulphites, alcohol], sugar, organic vegetable stock, extra virgin olive oil, red wine vinegar [sulphites], white wine vinegar [sulphites], homemade dressing (sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper and salt) [sulphites], sunflower oil.
Allergens: alcohol, ei, koemelk, lactose, mosterd, schaaldieren, sulfiet, vis.
Microwave
Remove the fish with baking paper from the dish. Heat the risotto loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Warm the fish for 30 seconds to 1 minute on the baking paper. Serve with the fennel salad (cold). Watch out for any bones!
Oven — 200°C, 20-35 minMarleen's choice
Remove the fish with baking paper from the dish. Heat the risotto covered with an ovenproof plate or aluminium foil for 20 minutes (1 person) to 25-30 minutes (2 or more persons). Stir halfway through to ensure everything is heated thoroughly. In the last 4-5 minutes, warm the fish on the baking paper. Serve with the fennel salad (cold). Watch out for any bones! Disposable containers cannot go in the oven; transfer to an oven dish.
Average weight: 540 g
