- 1200 g Hammour
- 1 tablespoon Olive oil
- 40 ml lemon juice
- 1 pinch Salt
- 1 pinch White ground pepper
- 1 medium Onion
- 1 tablespoon butter
- 2 tablespoons white vinegar
- 2 cubes MAGGI Less Salt Chicken Stock dissolved in 500 ml boiled water
- 150 g reduced fat cooking cream
- 500 g purslane
- 500 g Fettuccine
- 500 g Baby Asparagus
Hammour Fillet with Purslane Sauce and Fettuccini Pasta
INGREDIENTS
Hammour Fillet with Purslane Sauce and Fettuccini Pasta with
Hammour Fillet with Purslane Sauce and Fettuccini Pasta with 
- 1200 g Hammour
- 1 tablespoon Olive oil
- 40 ml lemon juice
- 1 pinch Salt
- 1 pinch White ground pepper
- 1 medium Onion
- 1 tablespoon butter
- 2 tablespoons white vinegar
- 2 cubes MAGGI Less Salt Chicken Stock dissolved in 500 ml boiled water
- 150 g reduced fat cooking cream
- 500 g purslane
- 500 g Fettuccine
- 500 g Baby Asparagus
HOW TO PREPARE
Hammour Fillet with Purslane Sauce and Fettuccini Pasta with
Hammour Fillet with Purslane Sauce and Fettuccini Pasta with
1
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.
2
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.
3
Cook the pasta in boiling water and, at the same time, dip the asparagus in hot water and then refresh with running cold water.
4
Arrange the fish with the pasta and asparagus in a serving plate, and top with the purslane sauce.
NUTRITIONAL INFORMATION
Hammour Fillet with Purslane Sauce and Fettuccini Pasta with
Hammour Fillet with Purslane Sauce and Fettuccini Pasta with
- Energy 465 (Kcal)
- Protein 40 (g)
- Carbohydrate 55 (g)
- Total Fat 8.6 (g)
REVIEWS
Hammour Fillet with Purslane Sauce and Fettuccini Pasta with
