Preparation redfish: Mix kitchen herbs with orange juice, juice of one lemon, -liquid butter and sea salt. Place the fish fillets on a baking tray and brush with the marinade. Place in the refrigerator for half an hour. Coat four sheets of aluminum foil with olive oil, sprinkle with -the juniper, shallot slices, garlic slices and the -lorbe. Place the herb fillets on the foil, pour a little white wine over them, wrap them up and twist the ends closed. Cook for ten to twelve minutes at 200 °C in a convection oven.
Preparation wild rice: Soak wild rice for one night before cooking. Sauté diced onion and pine nuts in olive oil/butter, add diced zucchini and wild rice, heat briefly. Carefully stir in halved tomatoes and season with salt and pepper. Sauté 200 grams of wild rice with shallot cubes in butter, add 650 milliliters of water, season with salt and bring to a boil. Cover and cook at low temperature for 25 to half an hour.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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