later season with salt and season with pepper. Cut the fish fillet into small pieces, brown in fat with pepper and salt, add a little mint, butter, lemon slices and basil.
Cut the chard into small pieces and sauté in oil. Reduce the cherry juice with vinegar, stock, salt and pepper, add the cherries and finish with honey, fruit liqueur and cornflour.
First offer the chard on a plate, place the quinoa next to it and place the fish on top.
Top with lemon slices and drizzle with cherry-liqueur sauce.
Quality wine ‘dry’ from Baden.
Tip: As an alternative to fresh basil, you can also use the freeze-dried.
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