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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 minPara 4Nutri-Score B€€
de @kyfitjourney38 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • olive oilDespensa30 ml
  • Savoy cabbage (cored and shredded)Frutas y verduras1 pieza
  • leek (sliced)Frutas y verduras1 pieza
  • garlic (crushed)Frutas y verduras3 piezas
  • chilli flakesEspecias1 g
  • salt (to taste)Especias3 g
  • black pepper (to taste)Especias1 g
  • chicken stockDespensa300 ml
  • butter beans (drained and rinsed)Despensa400 g
  • Dijon mustardDespensa15 ml
  • light cream cheeseLácteos100 g
  • frozen peasFrutas y verduras150 g
  • hake fillets (skin on)Pescado4 piezas

por ración

Nutrición

291kcal

Carbohidratos
20 g
Proteínas
30 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Placa de cocina

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 3

  4. Cook the hake

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

  5. Serve

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