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European الطبق الرئيسي

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: here

1200 g
Hammour fish fillet, cut into pieces
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

Energy
440.24 kcal
Protein
40.25 g
Carbohydrates
54.64 g
Fats
6.19 g
Information per serving
Lets Cook

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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