Garlic-Butter Anchovy with Turnip Greens and Bok Choy
- Anchovy2 piece17 kcal
- Bok choy3 piece117 kcal
- Cajun seasoning3 g8 kcal
- Chervil1 bunch7 kcal
- Chili powder3 g8 kcal
- Cocktail sauce119 ml152 kcal
- Lasagne sheets112 g416 kcal
- Rosemary3 sprig8 kcal
- Sea salt6 g0 kcal
- Truffle oil22 ml194 kcal
- Turnip greens1 bunch48 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Japanese-style-inspired comfort food: tender anchovy paired with turnip greens and bok choy and lasagne sheets, finished with chervil and rosemary and a hit of chili powder and cajun seasoning. 1. Pat the anchovy dry and season with sea salt, chili powder and cajun seasoning. 2. Heat truffle oil in a heavy pan and roast the anchovy until it develops a deep golden crust, about 11 minutes. 3. Add turnip greens and bok choy to the pan and cook until just tender, stirring in chervil and rosemary for fragrance. 4. Cook the lasagne sheets separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of cocktail sauce before serving hot.