Garlic-Butter Pompano Fillet with Celery Root, Purslane and Parsnip
Autor: Andrii M.
- Farfalle147 g545 kcal
- Liście curry1 pęczek31 kcal
- Olej z awokado37 ml327 kcal
- Papryka słodka mielona7 g20 kcal
- Pasternak2 szt.195 kcal
- Pompano283 g464 kcal
- Portulaka1 pęczek20 kcal
- Seler korzeniowy1 szt.168 kcal
- Sól4 g0 kcal
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Levantine-inspired comfort food: tender pompano fillet paired with celery root, purslane and parsnip and farfalle pasta, finished with curry leaf and a hit of paprika. 1. Pat the pompano fillet dry and season with salt, paprika. 2. Heat avocado oil in a heavy pan and braise the pompano fillet until it develops a deep golden crust, about 13 minutes. 3. Add celery root, purslane and parsnip to the pan and cook until just tender, stirring in curry leaf for fragrance. 4. Cook the farfalle pasta separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.