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.
-
25 minMain dishtraditional olive oil, baby potatoes, zucchini, harissa, ras el hanout spices melange, lentils in pot, Tasty vine tomato, dried apricots without seeds, fresh flat parsley,one-pan dish with lentils, zucchini, tomato and potatoes
-
55 minMain dishbuttered puff pastry, crab, crispy corn granules, Eggs, creme fraiche, ground cheese young, dill, basil,crab quiche with fresh herbs
-
30 minMain dishegg, young cheese, blue cheese, celery, spring / forest onion, oil, butter,omelet from the oven with 2 types of cheese
-
40 minMain dishchicken breast, onion, fresh green beans, baking flour, sticking potato, unsalted butter, Indian curry sauce Tikka Masala, water, tomato, fresh coriander, pappadum natural,Indian chicken in curry sauce
Nutrition
715Calories
Sodium0% DV0.2g
Fat85% DV55g
Protein64% DV32g
Carbs6% DV18g
Fiber36% DV9g
Loved it