Punjabi Dover Sole Fillet over Egg Noodles
Autor: Andrii M.
- Estragon1 pęczek18 kcal
- Kalarepa1 szt.38 kcal
- Kwiat muszkatołowy3 g14 kcal
- Makaron jajeczny144 g553 kcal
- Mozzarella51 g152 kcal
- Olej rzepakowy35 ml309 kcal
- Portulaka1 pęczek20 kcal
- Rzepa3 szt.126 kcal
- Sola156 g109 kcal
- Sól8 g0 kcal
- Świeże oregano1 pęczek16 kcal
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Punjabi-inspired comfort food: tender dover sole fillet paired with turnip, kohlrabi and purslane and egg noodles, finished with fresh oregano and tarragon and a hit of mace. 1. Pat the dover sole fillet dry and season with salt, mace. 2. Heat canola oil in a heavy pan and sauté the dover sole fillet until it develops a deep golden crust, about 17 minutes. 3. Add turnip, kohlrabi and purslane to the pan and cook until just tender, stirring in fresh oregano and tarragon for fragrance. 4. Cook the egg noodles separately according to type until tender, then combine with the pan juices. 5. Shave mozzarella cheese over the top just before serving.