Dijon Mustard-Glazed Croaker Fillet with Napa Cabbage
Autor: Andrii M.
- Cebula granulowana4 g14 kcal
- Fasola czarne oczko162 g544 kcal
- Kapusta pekińska1 główka144 kcal
- Kolendra1 pęczek12 kcal
- Kulbin252 g262 kcal
- Musztarda Dijon193 ml116 kcal
- Nasiona kopru włoskiego5 g17 kcal
- Olej lniany25 ml221 kcal
- Portulaka1 pęczek20 kcal
- Ser kozi13 g34 kcal
- Sól morska5 g0 kcal
- Trawa cytrynowa1 szt.15 kcal
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Tender croaker fillet paired with napa cabbage and purslane and black-eyed peas, finished with cilantro and lemongrass and a hit of fennel seed and onion powder. 1. Pat the croaker fillet dry and season with sea salt, fennel seed and onion powder. 2. Heat flaxseed oil in a heavy pan and sear the croaker fillet until it develops a deep golden crust, about 16 minutes. 3. Add napa cabbage and purslane to the pan and cook until just tender, stirring in cilantro and lemongrass for fragrance. 4. Cook the black-eyed peas separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of dijon mustard and a scattering of goat cheese before serving hot.