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Fettuccine

Fettuccine with aubergine and char

    40min

    Easy

    Pescetarian

Ingredienser

2 Portioner
  • 1 styk Aubergine

  • 2 styk Char fillets

  • 200 G Chickpea flour

  • 1 Spiseskefuld Cooking oil

  • 0,5 Teskefuld Curry powder

  • 2 styk Eggs

  • 100 G Mango chutney

  • 2 Teskefuld Olive oil

  • 1 Knibe Pepper

  • 1 styk Red onion

  • 1 Knibe Salt

  • 1 Teskefuld Salt

  • 3 styk Spring onions

  • 400 ml Water

    European, Italian

    Pasta dishes, Fish & seafood

    Mustard, Eggs, Fish

    Histamine, Fructose

    Rolling pin

Forberedelse

  • Make the pasta

    Knead together the chickpea flour, salt, olive oil, curry powder and eggs into a firm dough. Roll out the dough to a thickness of 2 mm, cut it into 4-mm wide strips, then set aside until further use.

  • Ingredienser

  • 200 G Chickpea flour, 1 Teskefuld Salt, 2 Teskefuld Olive oil, 0,5 Teskefuld Curry powder, 2 styk Eggs

  • Prepare the vegetables

    Wash the aubergine, remove the stalk and dice the flesh. Peel the onion and chop it into strips. Wash the spring onions and chop them into thin rings.

  • Ingredienser

  • 1 styk Aubergine, 1 styk Red onion, 3 styk Spring onions

  • Fry the char

    Heat up the coconut oil in the grill pan or a non-stick frying pan. Wash the char fillets, pat them dry with kitchen roll, season with salt and fry with the aubergine over a high heat.

  • Ingredienser

  • 1 Spiseskefuld Cooking oil, 2 styk Char fillets

  • Prepare the pasta

    After around 5 minutes, reduce to a medium heat and add the onion strips, mango chutney, water, fettuccine and spring onion. Then turn over the fish and continue cooking for 3 minutes. Season with salt and pepper before serving.

  • Ingredienser

  • 400 ml Water, 100 G Mango chutney

  • Ingredienser

  • 1 Knibe Salt, 1 Knibe Pepper

Næringsværdi pr. portion

kcal

987.5

Protein

86.39 G

Olie/fedt

30.51 G

Kulhydrater

89.68 G

ForfatterBORA
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