Crispy Smelt and Split Peas Bowl
- Beef tallow22 g198 kcal
- Borage1 bunch6 kcal
- Fennel bulb3 piece214 kcal
- Fresh oregano1 bunch16 kcal
- Garam masala5 g19 kcal
- Iceberg lettuce1 head70 kcal
- Sea salt6 g0 kcal
- Smelt169 g164 kcal
- Split peas143 g488 kcal
- Watercress1 bunch9 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender smelt paired with fennel bulb, iceberg lettuce and watercress and split peas, finished with fresh oregano and borage and a hit of garam masala. 1. Pat the smelt dry and season with sea salt, garam masala. 2. Heat beef tallow in a heavy pan and roast the smelt until it develops a deep golden crust, about 12 minutes. 3. Add fennel bulb, iceberg lettuce and watercress to the pan and cook until just tender, stirring in fresh oregano and borage for fragrance. 4. Cook the split peas separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.