August :
Saibling (Char) with caramelized Spinach and Chickpeas

Whether you are in the garden or enjoying a picknick, in the great outdoors it always tastes twice as good. Soon – in September – first autumn′s messengers will be calling. In high summer, we therefore should welcome the last fruits, salads, herbs, fish and other seasonal delights. Try out the Sailbling with caramelized leaf spinach and chick peas – it has an excellent taste!

How it′s done? Have a look here :


Serves 4

1 organic lemon
1 bunch tarragon
4 Saiblinge (char), each about 400 g
salt, freshly ground black pepper
olive oil for frying
450 g cooked chickpeas
1 red onion
1 red chili
1 piece of green ginger (2 cm)
1 tablespoon sugar
2 tablespoons butter
300 g leaf spinach

Also :

fresh baguette


Step one :

Wash, pat dry and cut the lemon into half; set aside. Wash and leave to drain the tarragon. Rinse the saiblings (chars) inside and out under running cold water and pat dry with kitchen paper. Stuff the tarragon inside the belly cavity of the saibling. Rub inside and out with salt and pepper.

Step two :

Drain the chickpeas in a sieve. Peel and chop finely the onion; set aside. Prepare the chili and remove the seeds. Cut into fine strips and set aside. Peel the ginger and chop finely; set aside. Prepare the spinach and remove all tough stems. Wash and leave to drain. Prepare and measure out all other ingredients and set aside.


Step three :

Sauté the saiblings by means of the menu item ”Fish – Sauté, thick“ following the instructions. Add the lemon halves.

Step four :

In the meantime caramelize the sugar in a pan (light brown). Add onion, chili and ginger and sauté briefly. Toss in chickpeas and butter and fry for a few minutes. Add the spinach and sauté until it has ”collapsed“. Season with salt, pepper and chiliflakes. Arrange the fish and vegetable on plates. Sprinkle with lemon juice and serve with baguette.

Tip :

You can also serve the fish with a risotto or boiled potatoes.

Bon appetite !

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