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Receta Manila Clam And White Bean Ragout With Parsley Sauce

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Ingredientes

Cost per recipe $3.72 view details
  • 1 x Grouper fillet, skinless (7 oz) Kosher salt Fresh grnd black pepper
  • 1 ounce Extra virgin olive oil, up to
  • 1 ounce Extra virgin olive oil
  • 1 tsp Shallots, minced
  • 1/2 tsp Garlic, minced
  • 1 tsp Roasted red peppers, finely diced and sauteed
  • 1/2 c. Navy beans, fully cooked
  • 1/2 c. White wine
  • 1 tsp Fresh lemon juice
  • 7 x Manila clams
  • 1 tsp Italian parsley, minced Kosher salt Freshly grnd black pepper
  • 1 bn Italian parsley leaves
  • 6 ounce Extra virgin olive oil Kosher salt Freshly grnd black pepper

Direcciones

  1. Season grouper with salt and pepper. Heat oil in a nonstick pan.
  2. Sear grouper till golden. Turn fish and finish cooking.
  3. Ragout:Heat oil in small pot. Add in shallots, garlic, peppers; sweat vegetables.
  4. Add in beans, wine and lemon juice, bring to boil. Add in clams, cover, and steam till they open. Add in parsley, season with salt and pepper.
  5. Parsley Sauce:Blanch parsley in boiling salted water. Shock parsley in ice water; drain.
  6. Puree parsley in blender till smooth paste. Add in oil, puree till well blended. Season with salt and pepper.
  7. Plate Presentation:Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce.
  8. Yield: 1 serving

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 292g
Calories 956  
Calories from Fat 515 54%
Total Fat 58.29g 73%
Saturated Fat 8.01g 32%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 14mg 1%
Potassium 1387mg 40%
Total Carbs 67.98g 18%
Dietary Fiber 25.5g 85%
Sugars 5.18g 3%
Protein 23.56g 38%
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