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Fettuccine

Fettuccine with aubergine and char

    25min

    Easy

    Pescetarian

Ingredienser

2 Delar
  • 1 Stycken Aubergine

  • 2 Stycken Char fillets

  • 200 G Chickpea flour

  • 50 G Coconut oil

  • 0,5 Tesked Curry powder

  • 2 Stycken Eggs (medium)

  • 100 G Mango chutney

  • 2 Tesked Olive oil

  • 1 Stycken Red onion

  • 1 Tesked Salt

  • 3 Stycken Spring onions

  • 400 ml Water

    European, Italian

    Pasta dishes, Fish & seafood

    Histamine, Fructose

Förberedelser

  • 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 Tesked Salt, 2 Tesked Olive oil, 0,5 Tesked Curry powder, 2 Stycken Eggs (medium)

  • 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 Stycken Aubergine, 1 Stycken Red onion, 3 Stycken 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

  • 50 G Coconut oil, 2 Stycken 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

  • 100 G Mango chutney, 400 ml Water

Näringsvärde per portion

kcal

1145

Protein

86.54 G

Olja/fett

48.49 G

Kolhydrater

89.43 G

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