This recipe is part of a menu! Do you like this recipe? Why not spoil yourself and your family with a delicious menu:
Autumnal Pear Salad with Fried Mushrooms
An easy to prepare starter that tastes delicious with pears and mushrooms.
Saddle of Venison with Rosehip Sauce
Our main dish combines saddle of venison with herbs, lime zest, seasoned sauce with rosehip purée. The sweet potato mash adds the final touch.
Wild Berry Crumble with Chestnuts and Thyme
Our wild berry crumble is a classic dessert for special occasions. Perfect when served with a dollop of whipped cream.
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4 Servings
INGREDIENTS
3 spring onions
1 stick of celery
1 small apple
A handful of wild herbs, e.g. ground elder and nettle (a garden herb mix can be used as an alternative)
½ bunch coriander
500 g freshwater fish fillet such as char or pike perch
Juice of two limes
1 tsp freshly chopped red chilli
1 tsp freshly chopped ginger
1 tbsp olive oil
Sea salt
Freshly ground rainbow pepper
Allergens are marked in bold
Step 1
Wash the vegetables. Chop the spring onions and dice the celery. Remove the core from the apple, then dice. Wash the herbs, shake until very dry, then chop.
Step 2
Wash the fish fillet, pat dry and cut into cubes. Mix with the other ingredients and add the lime juice, oil, chilli and ginger. Season the fish and vegetable mix with salt and pepper.
Step 3
Put the ceviche in the fridge to chill until 15 minutes before serving, then pour the mixture into glasses. Ideally served with freshly toasted bread.
