![Kingclip with Chakalaka Vegetables and Dill Butter Kingclip with Chakalaka Vegetables and Dill Butter](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/3fe95c20-d6a3-475f-8ea3-8c893d083e47/Derivates/82ffd215-3820-4fb6-97db-3ba4f5df15c7.jpg)
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Kingclip with Chakalaka Vegetables and Dill Butter
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Dill Butter
- 25 g fresh dill
- ¼ - ¾ tsp fine sea salt, to taste
- ¼ tsp ground black pepper
- 150 g unsalted butter, soft, diced
Klingclip with Chakalaka Vegetables
- 300 g onions, halved
- 2 garlic cloves
- 20 g olive oil, plus extra for greasing
- 1 - 2 tsp dried chilli flakes, to taste
- 1 heaped Tbsp curry powder
- 1 tsp sweet paprika
- 1 ½ tsp smoked paprika
- ½ tsp fine sea salt, plus extra to taste
- 300 g carrots, cut in sticks (1 cm x 8 cm)
- 30 g sugar beet molasses
- 1 tsp mustard
- 1 Tbsp Worcestershire sauce
- 8 white fish fillets, skinless, approx. 100 g each (e.g. kingclip, coalfish, cape hake)
- ground black pepper, to taste
- 1 Tbsp orange zest, grated
- 600 g tinned chopped tomatoes
- 50 g water
- 120 g red peppers, cut in bite-sized pieces
- 500 g large white beans, tinned (e.g. borlotti or white haricots blanc), drained
- Nutrição
- por 1 portion
- Energia
- 1514.8 kJ / 362 kcal
- Proteína
- 25.4 g
- Hidratos de carbono
- 19.4 g
- Gordura
- 20 g
- Fibra
- 5.1 g
Nas coleções
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