Parsley Butter Basa & Potato Dauphinoise
with charred sugar snaps and carrot4.0(19)
Calories
:
718 kcalProtein
:
37.8g proteinTotal
:
40 minutesDifficulty
:
EasyFamily Friendly
Protein Rich
Allergens:
- Sulphites
- Milk
- Fish
Creamy potato dauphinoise and a rich herby sauce are excellent accoutrements to the basa and crispy broccolini in this classic with a twist.
Ingredients
Serving amount
1 unit(s)
Garlic
5 grams
Parsley
1 sachet(s)
Vegetable Stock
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Shallot
110 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
600 grams
Potatoes
240 grams
Basa
(Contains: Fish)
1 unit(s)
Carrot
150 grams
Sugar Snap Peas
Not included in your delivery
2 tbsp
Butter
¼ tsp
Salt
¼ tsp
Pepper
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3006 kJ
Energy (kcal)718 kcal
Fat30.8 g
of which saturates20.5 g
Carbohydrate75.4 g
of which sugars14.9 g
Dietary Fiber12.5 g
Protein37.8 g
Cholesterol7.2 mg
Salt2.5 g
Trans Fat0.1 g
Potassium1265.7 mg
Calcium33.6 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Baking Sheet with Baking Paper
•Peeler
•Pot with Lid
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel and slice the potatoes into ½ cm thick rounds.
- Peel and grate the garlic (or use a garlic press).
- Place a pot over medium-high heat with a drizzle of oil.
- Once hot, fry half the garlic for 1 min. Add 125ml water (per 2P), stock and creme fraiche.
2
- Add the potatoes to the pot. Season with ¼ tsp salt (per 2P) and ¼ tsp pepper (per 2P).
- Bring to the boil, cover and lower heat to medium.
- Simmer, stirring until parboiled, 10-15 mins.
- Carefully transfer the potatoes and sauce to an appropriately-sized oven dish. Scatter over the cheese.
- Bake in the oven until the sauce is bubbling and the potatoes are cooked through, 15-20 mins.
TIP: You want the dauphinoise to be 2-3 cm thick—keep this in mind when choosing an oven dish.
3
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the sugar snaps and carrot to the pan and season with salt and pepper.
- Fry for 2-3 mins, add a splash of water, and cover with a lid or some foil.
- Cook until tender, 4-5 mins. Remove once cooked.
4
- Return the pan to medium-high heat with a drizzle of oil.
- Pat the basa dry with kitchen paper. Season with salt and pepper. Lay the fillets into the pan and cook for 4-5 mins on each side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Remove from the pan and cover to keep warm.
5
- Halve, peel and finely chop the shallot. Finely chop the parsley (stalks and all).
- Place a pot over medium heat with a drizzle of oil.
- Add the chopped shallot and cook until softened, 3-4 mins. Add the remaining garlic and parsley and cook for 1 min more.
- Add the vinegar and allow to evaporate. Add 50ml water (per 2P) and bring to the boil.
- Lower the heat and vigorously stir in 2 tbsp butter (per 2P) until melted and combined. Season to taste with salt and pepper.
6
- Divide the basa, veg and potato dauphinoise between plates.
- Spoon the parsley butter sauce over the fish.
