Our recipes

Ingredients

For 1-2 servings

• Femeg MSC haddock fillets 250g
• 100g rice noodles
• 350g pineapple
• 8 sheets of rice paper
• 60g peanuts
• a few mint leaves
• 20g chilli
• 150g cucumber
• 1 tsp oil
• 1 tsp peanut butter
• 3 tbsp drinking water
• 1 tbsp soya sauce
• 1 tsp sesame oil

Preparation

Cook the rice noodles according to the instructions on the packet.

Defrost the haddock fillet portions for 20–30 minutes, rinse under cold water and pat dry. Drizzle with lemon juice, then season with salt and pepper.

Wash the cucumber and cut into thin strips. Peel the pineapple and cut into strips as well. Finely chop the chilli.

Toast the nuts in a frying pan.

Place the prepared haddock fillet portions in a frying pan with hot oil. Fry over a medium heat, turning carefully, for approx. 6–8 minutes, then set aside to cool.

Soak the rice paper sheets individually in water.

Arrange the noodles, haddock, cucumber, chilli and pineapple on top. Sprinkle with the toasted walnuts. Sprinkle with mint and coriander. Roll up all the spring rolls and serve with the peanut sauce.

Peanut sauce for spring rolls: Place the peanut butter, water, soya sauce and sesame oil in a bowl. Stir all the ingredients until smooth.

Enjoy your meal