Herb-Crusted Bluefish Fillet and Millet Bowl
Autor: Andrii M.
- Brukiew1 szt.111 kcal
- Groszek cukrowy156 g66 kcal
- Kasza jaglana147 g556 kcal
- Musztarda110 ml66 kcal
- Olej słonecznikowy37 ml327 kcal
- Salsefia153 g125 kcal
- Ser roquefort22 g81 kcal
- Shiso1 pęczek3 kcal
- Sól morska3 g0 kcal
- Suszony koperek5 g13 kcal
- Tasergal277 g343 kcal
- Tymianek1 gałązka1 kcal
Kaloryczność jest szacowana na podstawie danych tabelarycznych. Jeśli liczysz kalorie ze względów zdrowotnych, sprawdzaj dokładne wartości.
Tender bluefish fillet paired with rutabaga, snow peas and salsify and millet, finished with thyme and shiso leaf and a hit of dried dill weed. 1. Pat the bluefish fillet dry and season with sea salt, dried dill weed. 2. Heat sunflower oil in a heavy pan and grill the bluefish fillet until it develops a deep golden crust, about 13 minutes. 3. Add rutabaga, snow peas and salsify to the pan and cook until just tender, stirring in thyme and shiso leaf for fragrance. 4. Cook the millet separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of mustard and a scattering of roquefort cheese before serving hot.