Restaurant Ludmilla in Bern

Olive & lemon breaded Swiss whitefish fillets served with tabbouleh, cucumber and garlic raita

The Retaurant Ludmilla propose: 

Ingredients for four servings

Whitefish

600 g Swiss whitefish fillets

50 g pitted black olives

One organic lemon (zest & juice)

1 tbsp olive oil

100 g panko crumbs or breadcrumbs

Salt and pepper

Preparing the whitefish

Blend the olives, lemon juice and zest with olive oil to produce a paste.

Season the whitefish fillets with salt and pepper, and brush with the olive paste.

Then turn the whitefish in the panko crumbs or breadcrumbs, press down lightly and pan-fry on both sides for roughly one minute until golden brown.

Cucumber & garlic raita

One cucumber

Two cloves of garlic

150 g natural yoghurt

Salt and pepper

Preparing the cucumber & garlic raita

Peel and grate the cucumber.

Peel the garlic and press it into the cucumber.

Season the ingredients and leave to stand for 10 minutes.

Crush the mixture slightly, blend with the yoghurt and season with salt and pepper.

Tabbouleh

250 g couscous

300 ml vegetable stock

One cucumber

250 g cherry tomatoes

One organic lemon

Bunch of leaf parsley

½ bunch of mint

Salt, pepper, olive oil, cumin

Preparing the tabbouleh

Place the couscous in a dish, pour the boiling vegetable stock over the top and leave to steep, covered, for 15 minutes. Then loosen with a fork.

Wash the cucumber, remove the seeds and dice into small cubes.

Quarter the cherry tomatoes and chop up the parsley and mint.

Mix the couscous with the vegetables and herbs, and season with lemon juice, olive oil, salt, pepper and a little cumin.

Serve lukewarm or chilled.

The Restaurant Ludmilla serves the Swiss whitefish fillet accompanied by Fiano Vignolella DOC from Cantine Barone, from Campania.

Tasting Note

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