lydia150970
Gold Member
Festive Fillet with Orange & Pomegranate Sauce
Points per serving:: 4.5
Servings: 4
Preparation Time: 10 min
Cooking Time: 25 min
Level of Difficulty: Easy
Ingredients
4 portion quorn fillet
3 teaspoon olive oil
50 g onion(s)
4 teaspoon cardamom pods
5 medium orange(s)
50 g fresh breadcrumbs
50 g cashew nuts
12 teaspoon fresh dill
2 teaspoon light brown sugar
2 tablespoon Pomegranate Molasses
800 g carrot(s)
1 medium portion turnip(s)
1 medium parsnip(s)
75 ml Oxo Real Stock Vegetable
Instructions
· Pre-heat oven to Gas Mark 4/180°C/350°F.
· Line a roasting tin with foil, bake fillets for 16 minutes.
· Heat 2 tsp oil in frying pan, sauté onion until soft. Add cardamom pods, orange zest and juice, leaving back 4-5 tbsp of juice.
· Add the fillets, turn to coat each side with sauce. Pour in remaining juice if necessary. Set aside.
· Chop nuts and dill until fine, add breadcrumbs and mix.
· Heat remaining oil in frying pan, add breadcrumb mixture and stir until starts to become crispy.
· Steam root vegetables until soft. Mash well, add sufficient stock/cream to make a soft purée.
· To serve, place 3 good tbsp of the purée on each plate with a diagonally sliced fillet on top. Sprinkle with toasted crumbs.
· Remove cardamom pods from sauce, stir in sugar and pomegranate molasses. Heat briefly, pour round the fillets and garnish with dill.
Points per serving:: 4.5
Servings: 4
Preparation Time: 10 min
Cooking Time: 25 min
Level of Difficulty: Easy
Ingredients
4 portion quorn fillet
3 teaspoon olive oil
50 g onion(s)
4 teaspoon cardamom pods
5 medium orange(s)
50 g fresh breadcrumbs
50 g cashew nuts
12 teaspoon fresh dill
2 teaspoon light brown sugar
2 tablespoon Pomegranate Molasses
800 g carrot(s)
1 medium portion turnip(s)
1 medium parsnip(s)
75 ml Oxo Real Stock Vegetable
Instructions
· Pre-heat oven to Gas Mark 4/180°C/350°F.
· Line a roasting tin with foil, bake fillets for 16 minutes.
· Heat 2 tsp oil in frying pan, sauté onion until soft. Add cardamom pods, orange zest and juice, leaving back 4-5 tbsp of juice.
· Add the fillets, turn to coat each side with sauce. Pour in remaining juice if necessary. Set aside.
· Chop nuts and dill until fine, add breadcrumbs and mix.
· Heat remaining oil in frying pan, add breadcrumb mixture and stir until starts to become crispy.
· Steam root vegetables until soft. Mash well, add sufficient stock/cream to make a soft purée.
· To serve, place 3 good tbsp of the purée on each plate with a diagonally sliced fillet on top. Sprinkle with toasted crumbs.
· Remove cardamom pods from sauce, stir in sugar and pomegranate molasses. Heat briefly, pour round the fillets and garnish with dill.
