Garlic-Butter Mackerel with Green Lentils and Green Peas
Autor: Andrii M.
- Czosnek granulowany5 g17 kcal
- Dynia piżmowa66 g30 kcal
- Galangal21 g17 kcal
- Groszek zielony186 g151 kcal
- Kukurydza słodka3 szt.232 kcal
- Makrela2 szt.1025 kcal
- Olej kukurydziany11 ml99 kcal
- Ser gruyère10 g41 kcal
- Soczewica zielona132 g465 kcal
- Sól7 g0 kcal
- Tymianek2 gałązki2 kcal
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Tender mackerel paired with green peas, butternut squash and sweet corn and green lentils, finished with thyme and galangal and a hit of garlic powder. 1. Pat the mackerel dry and season with salt, garlic powder. 2. Heat corn oil in a heavy pan and sauté the mackerel until it develops a deep golden crust, about 16 minutes. 3. Add green peas, butternut squash and sweet corn to the pan and cook until just tender, stirring in thyme and galangal for fragrance. 4. Cook the green lentils separately according to type until tender, then combine with the pan juices. 5. Shave gruyère cheese over the top just before serving.