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Creamy Braised Savoy Cabbage with Hake and Butter Beans
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Creamy Braised Savoy Cabbage with Hake and Butter Beans

35 Min.Für 4Nutri-Score B€€
von @kyfitjourney38 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • olive oilVorräte30 ml
  • Savoy cabbage (cored and shredded)Obst & Gemüse1 Stück
  • leek (sliced)Obst & Gemüse1 Stück
  • garlic (crushed)Obst & Gemüse3 Stücke
  • chilli flakesGewürze1 g
  • salt (to taste)Gewürze3 g
  • black pepper (to taste)Gewürze1 g
  • chicken stockVorräte300 ml
  • butter beans (drained and rinsed)Vorräte400 g
  • Dijon mustardVorräte15 ml
  • light cream cheeseMilchprodukte100 g
  • frozen peasObst & Gemüse150 g
  • hake fillets (skin on)Fisch4 Stücke

pro Portion

Nährwerte

291kcal

Kohlenhydrate
20 g
Eiweiß
30 g
Fett
11 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Kochfeld

Schritt für Schritt

Zubereitung

  1. Soften the aromatics

    • Heat the olive oil in a large frying pan over medium heat.
    • Add the leek and cook until soft and translucent.
    • Stir in the garlic and chilli flakes and cook until fragrant.
    Schritt 1

  2. Braise the cabbage

    • Add the shredded Savoy cabbage and stir to coat.
    • Pour in the chicken stock and season with salt and black pepper.
    • Cover and simmer until the cabbage is tender.
    Schritt 2

  3. Make it creamy

    • Stir the Dijon mustard and light cream cheese into the pan until melted and smooth.
    • Add the butter beans and frozen peas and warm through.
    Schritt 3

  4. Cook the hake

    • Nestle the hake fillets into the cabbage mixture.
    • Cover and cook until the fish is opaque and flakes easily.
    Schritt 4

  5. Serve

    • Taste and adjust the seasoning.
    • Spoon the cabbage, beans and sauce into bowls and top with a hake fillet.
    Schritt 5
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