Hammour Fillet with Purslane Sauce and Fettuccini Pasta
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Hammour Fillet with Purslane Sauce and Fettuccini Pasta
4 min
Easy
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25 14.1g / 25%
44 55.3g / 44%
31 39.9g / 31%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Hammour Fillet with Purslane Sauce and Fettuccini Pasta

(0)
30 Min
Easy

Ingredients

8 Servings

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
1200  g
Hammour fish, cut into cubes
1  tbsp
Olive oil
40  g
Lemon juice
1  pinch
salt
0.25  tsp
White Pepper
1  Medium
Onions, finely chopped
1  tbsp
Butter
2  tbsp
White vinegar
2  cubes
MAGGI® Chicken Bouillon Less Salt
500  mL
Water
150  g
Cooking cream
500  g
Purslane
500  g
Fettuccini pasta
500  g
Asparagus
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Nutrition Value

Carbohydrates
55.35 g
Energy
512.38 kcal
Fats
14.12 g
Protein
39.95 g
Information per serving

Instruction

30 Minutes

  • Step 1

    1 Min
    Marinate the fish with the olive oil, lemon juice, salt and pepper for 5 minutes. Arrange on a baking tray and bake in a preheated oven at 180°C for 8 minutes.

  • Step 2

    1 Min
    Sauté the chopped onion with the butter until sweetened, but without browning. Add the vinegar and reduce heat, then add the MAGGI Less Salt Chicken Stock and cream; bring to boil, then add the purslane leaves and simmer for a maximum of 10 seconds. Take out from heat; blend with a hand blender and strain.

  • Step 3

    1 Min
    Cook the pasta in boiling water. At the same time, dip the asparagus in hot water and then refresh with running cold water.

  • Step 4

    1 Min
    Arrange the fish with the pasta and asparagus on a serving plate, and top with the purslane sauce.
Hammour Fillet with Purslane Sauce and Fettuccini Pasta

Step 1 of 4

Marinate the fish with the olive oil, lemon juice, salt and pepper for 5 minutes. Arrange on a baking tray and bake in a preheated oven at 180°C for 8 minutes.

Hammour Fillet with Purslane Sauce and Fettuccini Pasta

Step 2 of 4

Sauté the chopped onion with the butter until sweetened, but without browning. Add the vinegar and reduce heat, then add the MAGGI Less Salt Chicken Stock and cream; bring to boil, then add the purslane leaves and simmer for a maximum of 10 seconds. Take out from heat; blend with a hand blender and strain.

Hammour Fillet with Purslane Sauce and Fettuccini Pasta

Step 3 of 4

Cook the pasta in boiling water. At the same time, dip the asparagus in hot water and then refresh with running cold water.

Hammour Fillet with Purslane Sauce and Fettuccini Pasta

Step 4 of 4

Arrange the fish with the pasta and asparagus on a serving plate, and top with the purslane sauce.

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