• 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!

• 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!

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!