Garlic-Butter Pompano Fillet with Celery Root, Purslane and Parsnip
- Avocado oil37 ml327 kcal
- Celery root1 piece168 kcal
- Curry leaf1 bunch31 kcal
- Farfalle pasta147 g545 kcal
- Paprika7 g20 kcal
- Parsnip2 piece195 kcal
- Pompano fillet283 g464 kcal
- Purslane1 bunch20 kcal
- Salt4 g0 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.