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Fish with Macadamia Slices, Saffron Potatoes and Pumpkin and Feta Cheese by Stephan Baumberger



300-400gm fish fillets
1 tbsp olive oil
1 pinch saffron
2 tbsp dry white wine
1 cup waxy potatoes, diced
1 cup pumpkin, diced
1 ½ cups fish stock
½ cup cow’s milk feta cheese, diced
Italian parsley
Liquid honey
Natural macadamia slices
Salt and pepper


Heat the olive oil to a medium heat in a large saucepan and fry the saffron threads for a couple of minutes. Deglaze with wine, add the stock, the potatoes and pumpkin. Simmer while stirring the vegetables occasionally until they are cooked but still firm.

Meanwhile heat a fry pan with some oil in it. Season the fish with salt and pepper and dust both sides with flour. Fry the fillets until they are slightly undercooked. Brush the top with honey and cover with the natural macadamia slices. Place in a moderate oven or under a medium hot grill until the macadamia slices are lightly toasted.

Season the potato mixture and add some parsley. Arrange on plates and sprinkle the feta cheese over. Place the fish on top.

Makes two portions.


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