Honey-Glazed Haddock Fillet and Spaghetti Bowl
Autor: Andrii M.
- Łój wołowy34 g307 kcal
- Maniok110 g176 kcal
- Natka pietruszki1 pęczek18 kcal
- Plamiak328 g243 kcal
- Płatki drożdżowe5 g19 kcal
- Pomidor1 szt.22 kcal
- Ser roquefort22 g81 kcal
- Sól morska3 g0 kcal
- Spaghetti201 g746 kcal
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Basque-inspired comfort food: tender haddock fillet paired with tomato and cassava root and spaghetti, finished with parsley and a hit of nutritional yeast. 1. Pat the haddock fillet dry and season with sea salt, nutritional yeast. 2. Heat beef tallow in a heavy pan and roast the haddock fillet until it develops a deep golden crust, about 22 minutes. 3. Add tomato and cassava root to the pan and cook until just tender, stirring in parsley for fragrance. 4. Cook the spaghetti separately according to type until tender, then combine with the pan juices. 5. Shave roquefort cheese over the top just before serving.