Filter
Reset
Sort ByRelevance
Brenna1237
Cod with almond crust and cauliflower cashew nut puree
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200ºC.
-
Cook the cauliflower with the cashew nuts until tender and soft in the milk with the bay leaf. Remove the bay leaves and puree the rest to a smooth puree. Season with salt.
-
Cook the sprouts al dente. Meanwhile, mix 75 grams of butter with the garlic, lemon zest and juice. Brush each fish fillet with 1 tablespoon of this garlic butter and sprinkle with the almond flour. Place the fillets on the baking tray and bake for 510 minutes in the oven.
-
Meanwhile, melt the remaining butter in a frying pan and fry the sprouts with the hazelnuts until golden brown.
-
Spoon a spoonful of cauliflower puree in the middle of each plate and rub with the convex side of a spoon into a nice circle. Place the cod fillets in the middle and serve the sprouts.
-
45 minMain dishonions, olive oil, bay leaf, thyme, salt and freshly ground pepper, garlic, tomato cubes, sugar, Pizza Dough, black olives without pit, dried oregano, anchovy fillets,onion cake with anchovies
-
45 minMain dishpotatoes, winter carrot, olive oil, Fish sticks, halvanaise, honey, mustard,fish fingers with carrot from the plate
-
10 minMain dishsoft butter, tarttails, arugula Pesto, dark multigrain bulbs, Apple, chicory, Roquefort, carrot julienne,sandwich tartare with chicory oranges salad
-
25 minMain dishmussel, leeks, onion, parsley, celeriac, tablespoon mustard,zeeuwse mussels
Nutrition
715Calories
Sodium0% DV0.2g
Fat85% DV55g
Protein64% DV32g
Carbs6% DV18g
Fiber36% DV9g
Loved it
more