|Bulgur Wheat:||Bulgur Wheat:|
|250g Bulgur Wheat||2 Sticks Lemongrass|
|3 Tomatoes||300g Salmon Fillet|
|1 Onion||300g Sea Bass Fillet|
|1 Tablespoon Parsley||8 Small Prawns|
|1 Tablespoon Mint||A Little Olive Oil|
|500ml Vegetable Stock Salt||Salt|
|Pepper, Freshly Ground||Pepper, Freshly Ground|
1. Fill the small unperforated steamer with the bulgur wheat. Dice the tomatoes. Finely chop the onion, parsley and mint, and add to the bulgur wheat together with the diced tomatoes. Next, pour the vegetable stock over the bulgur mixture and stir all together. Season to taste and steam the bulgur wheat as indicated.
2. Wash the lemongrass, halve it lengthwise and crosswise and place it to one side. Rinse the fish and prawns briefly under cold water and pat dry. Trim the fish and peel the prawns. Cut the fish into approx. 4x4 cm pieces and create a kebab using the lemongrass as a skewer, alternating the pieces of fish with prawns.
3. For the espresso butter, stir the butter until light and fluffy. Mix in all the other ingredients and season with pepper and herb-flavoured salt.
Steaming : 100 °C
Cooking time: 20 minutes
Ceramic container and small perforated steamer on glass tray level 4
Cooking time: approx. 7 minutes
For a quick sauce, simply mix melted butter and flour together
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