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Creamy Braised Savoy Cabbage with Hake and Butter Beans
35 minVoor 4Nutri-Score B€€
B
35 min
35 minCreamy Braised Savoy Cabbage with Hake and Butter Beans
recept van
KYRA | EASY RECIPES✨🍜🌶️
@kyfitjourney
20 recepten
38 imports
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wat je nodig hebt
Ingrediënten
olive oilVoorraadkast30 ml
Savoy cabbage (cored and shredded)Groente en fruit1 stuk- leek (sliced)Groente en fruit1 stuk
garlic (crushed)Groente en fruit3 stukken
chilli flakesKruiden en specerijen1 g
salt (to taste)Kruiden en specerijen3 g
black pepper (to taste)Kruiden en specerijen1 g
chicken stockVoorraadkast300 ml- butter beans (drained and rinsed)Voorraadkast400 g
Dijon mustardVoorraadkast15 ml
light cream cheeseZuivel100 g- frozen peasGroente en fruit150 g
hake fillets (skin on)Vis4 stukken
per portie
Voedingswaarden
291kcal
- Koolhydraten
- 20 g
- Eiwitten
- 30 g
- Vetten
- 11 g
wat je gebruikt
Keukengerei
Koekenpan
Kookplaat
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Cook the hake
- Nestle the hake fillets into the cabbage mixture.
- Cover and cook until the fish is opaque and flakes easily.
- Stap 5
Serve
- Taste and adjust the seasoning.
- Spoon the cabbage, beans and sauce into bowls and top with a hake fillet.
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