Discover the eleventh and final podcast in our series “Wou deet et wéi? series, a campaign highlighting progress in medicine and clinical practice over time, produced in collaboration with RTL Lëtzebuerg and the Hôpitaux Robert Schuman.
In this episode, Pr Claude Braun (Medical Director of the HRS), Dr Georges Decker (Thoracic Surgeon) and Prof. Gilbert Massard (Thoracic Surgeon / Professor at the University of Luxembourg) introduce us to the speciality of thoracic surgery, with Camille Ney from RTL Luxembourg.
Listen to the podcast
Discover the second season of “Wou deet et wéi? our campaign highlighting the progress of medicine and clinical practices over time, in collaboration with Santé Services.
In this latest episode, Dr Georges Decker (Thoracic Surgeon) and Prof. Gilbert Massard (Thoracic Surgeon/Professor at the University of Luxembourg) talk to us about thoracic surgery and the evolution of instruments and practices in this speciality.
Ingredients:
- 6 white fish fillets, 200g each
- 1kg of: carrots, green courgettes, yellow courgettes, tomatoes, red onions
- 2 limes, 3 white onions, 1 cucumber, 1 mango, 100g pumpkin seeds
- Parsley, chervil, coriander, dill, salt, pepper, olive oil, sesame oil and soy sauce
- 500g risotto rice, 2 vegetable stock cubes, 300g single cream, 200g Parmesan cheese, 50g butter
Steps:
- Julienne vegetables: julienne the carrots and courgettes, add the sesame oil, soy sauce and coriander. Season with salt and pepper. Slice the lime.
- Virgin sauce: peel and dice the tomatoes, cucumber, red onions and mango.
- Chop the parsley and chervil.
- Place the pumpkin seeds in the oven at 180° +/- 10 minutes and leave to cool.
- Mix all the ingredients with the olive oil. Season with salt and pepper.
- Risotto: brown the onion. Add the rice and cover with the vegetable stock. Once absorbed, add the cream and Parmesan.
- Fish: cut into pieces and marinate with the olive oil and dill.
- Laying out and cooking the papillote
- Place the julienne of vegetables on baking paper and place the fish on top, add the lime slices, close the papillote and bake at 180° +/- 15 minutes.
Enjoy your meal!
Ingredients:
- 6 white fish fillets, 200g each
- 1kg of: carrots, green courgettes, yellow courgettes, tomatoes, red onions
- 2 limes, 3 white onions, 1 cucumber, 1 mango, 100g pumpkin seeds
- Parsley, chervil, coriander, dill, salt, pepper, olive oil, sesame oil and soy sauce
- 500g risotto rice, 2 vegetable stock cubes, 300g single cream, 200g Parmesan cheese, 50g butter
Steps:
- Julienne vegetables: julienne the carrots and courgettes, add the sesame oil, soy sauce and coriander. Season with salt and pepper. Slice the lime.
- Virgin sauce: peel and dice the tomatoes, cucumber, red onions and mango.
- Chop the parsley and chervil.
- Place the pumpkin seeds in the oven at 180° +/- 10 minutes and leave to cool.
- Mix all the ingredients with the olive oil. Season with salt and pepper.
- Risotto: brown the onion. Add the rice and cover with the vegetable stock. Once absorbed, add the cream and Parmesan.
- Fish: cut into pieces and marinate with the olive oil and dill.
- Laying out and cooking the papillote
- Place the julienne of vegetables on baking paper and place the fish on top, add the lime slices, close the papillote and bake at 180° +/- 15 minutes.
Enjoy your meal!
This lunchtime, renowned Luxembourg chef Lea Linster treated the staff and doctors of the Hôpitaux Robert Schuman to her “Atelier de Léa” at the Kirchberg Hospital.
For those of you who weren’t able to make it out on the day, don’t worry: Léa will be present once a month at the Kirchberg Hospital and ZithaKlinik canteens for gourmet events, to the delight of your taste buds! Thanks to Léa for this first delicious meal, and thanks to the MedHospitality teams.
We look forward to seeing you on Thursday July 6 at the ZithaKlinik for a new taste experience!
- Judd mat Gaardebounen
- Feierstengszalot
As usual, a real treat!
Discover the eleventh and final podcast in our series “Wou deet et wéi? series, a campaign highlighting progress in medicine and clinical practice over time, produced in collaboration with RTL Lëtzebuerg and the Hôpitaux Robert Schuman.
In this episode, Pr Claude Braun (Medical Director of the HRS), Dr Georges Decker (Thoracic Surgeon) and Prof. Gilbert Massard (Thoracic Surgeon / Professor at the University of Luxembourg) introduce us to the speciality of thoracic surgery, with Camille Ney from RTL Luxembourg.
Listen to the podcast
Discover the second season of “Wou deet et wéi? our campaign highlighting the progress of medicine and clinical practices over time, in collaboration with Santé Services.
In this latest episode, Dr Georges Decker (Thoracic Surgeon) and Prof. Gilbert Massard (Thoracic Surgeon/Professor at the University of Luxembourg) talk to us about thoracic surgery and the evolution of instruments and practices in this speciality.
The fifth issue of Health Bells, published by Santé Services, is now available! Distributed with the Luxemburger Wort, the Health Bells is also available free of charge at the 4 Hôpitaux Robert Schuman‘s buildings.
Contents:
- A thematic dossier on allergies
- Corneal donation
- News on the theme of health
- An interview with a doctor in training (MEVS)
- An exclusive interview with dermatologists Prof. Dr Patrick Koch and Dr Isabelle Weber, as well as with lung specialists Dr Marion Chasseriaud and gastroenterologist Dr Françoise Bourgeois.
- A nutrition dossier
- Sport and health
- Health events in Luxembourg
- Enough to keep you going for a few more months before you can leaf through the next issue!
- Contact us at service.communication@santeservices.lu
A look back at the events of the last few weeks: a wedding and a neighbours’ party. Thank you for your confidence in us!