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Summer Squash Soup, Fish with Rice and Vegetables, Apple-Pear Crumble
TM6

Summer Squash Soup, Fish with Rice and Vegetables, Apple-Pear Crumble
4.7 ( 11 Bewertungen )
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  • 3 ½ oz long-grain white rice
  • 14 oz water plus extra to soak rice
  • 2 white fish fillets, skinless (approx. 6 oz ea.)
  • 1 - 2 tsp extra virgin olive oil to drizzle
  • 1 tsp salt plus 1-2 pinches to season
  • 1 - 2 pinches ground black pepper to season
  • 3 oz cherry tomatoes halved, plus 10 to place around fillets, halved
  • 1 Granny Smith apple peeled, cored, diced
  • 1 Bosc pear peeled, cored, diced
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 4 oz carrots cut into pieces (2 in.) and quartered
  • 8 stalks asparagus trimmed
  • 1 ½ oz all-purpose flour
  • ½ oz brown sugar
  • 1 ½ oz unsalted butter diced, chilled
  • 4 oz yellow onions cut into pieces
  • 1 garlic clove
  • 10 oz yellow summer squash trimmed, diced
  • ½ oz extra virgin olive oil
  • 2 green onions thinly sliced
  • fresh parsley to garnish
  • 1 lemon cut into wedges, to serve
Nährwerte
pro 1 portion
Brennwert
937 kcal / 3920 kJ
Eiweiß
51 g
Fett
32 g
Kohlenhydrate
116 g
Ballaststoffe
11 g
gesättigte Fettsäuren
13 g
Natrium
1911 mg

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