Red Onions with Fish Berry Filling
Red onions stuffed with a fresh fish and berry mixture is a recipe featuring bright ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 medium red onions
- 250 g black currants
- Salt
- 400 g grouper fillet
- 1 tsp sharp mustard
- 1 tsp Honey
- 1 tbsp grape seed oil
- 1 tbsp freshly chopped parsley
- Lemon juice
- Pepper (freshly ground)
Instructions
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1.
Trim the lower part of each onion so they stand upright and remove only the outer skins. Place in a not-too-large pot. Wash the currants, pluck them from their stems, and add 200 g with about 1 l water and 1 tsp salt to the onions. Cover and bring to a boil, then simmer gently for about 10 minutes until soft. Remove the onions and strain the liquid through a sieve. Puree the captured currants finely. Set aside the broth and let everything cool.
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2.
Wash the fish fillet, pat dry, and cut into cubes. Combine the currant puree with the fish, mustard, honey, oil, and parsley, seasoning with lemon juice, salt, and pepper.
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3.
From each cooled onion, cut off a lid. Use a spoon to carefully scoop out 4–5 mm of the onion flesh and fill with the fish tartare.
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4.
Place two onions on plates, drizzle with some broth, and garnish with remaining currants before serving.
