Neptune stew with cress pesto

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Ingredients for 4 servings

75 g strong Emmentaler AOP
50 g cress
20 g pine nuts
3 tbsp oil
Salt, pepper
400 g fennel
400 g potatoes
1 red chili pepper
1 onion
2 garlic cloves
2 tblsp oil
1 sachet saffron powder (130 mg)
1.2 l vegetable stock
100 g cooked prawns
250 g mussels

Star of the dish

Finely grate the cheese. Roughly chop the cress. Finely puree all the pesto ingredients with the hand-held blender.

Quarter the fennel and cut into strips. Peel the potatoes, cut into cubes. Deseed the hot chili pepper (optional) and cut into rings. Finely chop the onion and garlic. Sweat the chili pepper, onion and garlic in hot oil. Add the fennel, potatoes and saffron powder and pour in the stock. Cook for around 20 minutes.

Add the prawns to the soup and leave to get warm. In a separate pan, cover the mussels with 2-3 tablespoons water and cook until the shells open. Add to the soup and serve with the cress pesto.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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