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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 minPour 4Nutri-Score B€€
par @kyfitjourney38 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • olive oilÉpicerie30 ml
  • Savoy cabbage (cored and shredded)Fruits et légumes1 morceau
  • leek (sliced)Fruits et légumes1 morceau
  • garlic (crushed)Fruits et légumes3 morceaux
  • chilli flakesÉpices1 g
  • salt (to taste)Épices3 g
  • black pepper (to taste)Épices1 g
  • chicken stockÉpicerie300 ml
  • butter beans (drained and rinsed)Épicerie400 g
  • Dijon mustardÉpicerie15 ml
  • light cream cheeseProduits laitiers100 g
  • frozen peasFruits et légumes150 g
  • hake fillets (skin on)Poissons4 morceaux

par portion

Nutrition

291kcal

Glucides
20 g
Protéines
30 g
Lipides
11 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Plaque de cuisson

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 3

  4. Cook the hake

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

  5. Serve

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