Time:20 min.
Servings:10
Time:20 min.
Servings:10
Ingredients
5 Alaska pollock loins, thawed
500 g extra fine peas, thawed
500 g baby spinach
1 bunch of basil
2 litres strong chicken stock
250 g sugar peas
500 ml crème fraiche or skyr
5 slices of rye bread
200 ml lemon oil
2 trays of pea shoots
vegetable oil for frying
salt and white pepper
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See all relevant products for this recipeCooking instructions
Cut the rye bread into rough squares and bake them in the oven for 8-10 minutes at 180°C.
Cut the fish into smaller pieces, approx. 20 g each. Fry the fish in oil in a frying pan for 2 minutes on each side.
Bring the stock to the boil and add the peas, spinach and basil. Season to taste with salt and pepper.
Distribute the soup, sugar peas, crème fraiche, rye bread, lemon oil, pea shoots and fish between 10 pre-heated bowls. Serve immediately.
