Hammour Fillet with Purslane Sauce and Fettuccini Pasta
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
Step 11 Min
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Step 41 Min
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.
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.
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.
Step 4 of 4
Arrange the fish with the pasta and asparagus on a serving plate, and top with the purslane sauce.