Hammour Fillet with Purslane Sauce and Fettuccini Pasta

Name: Hammour Fillet with Purslane Sauce and Fettuccini Pasta
Prep time: 35 min
Cook time: 30 min
Total time: 65 Minutes
Yield: 8 servings

With

35 minutes

30minutes

8 people

Economical

Ingredients 13 items

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

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.
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.
Cook the pasta in boiling water and, at the same time, dip the asparagus in hot water and then refresh with running cold water.
Arrange the fish with the pasta and asparagus in a serving plate, and top with the purslane sauce.