Geräte und Zubehör
Summer Squash Soup, Fish with Rice and Vegetables, Apple-Pear Crumble
Zubereitung 35 Min
Gesamt 1 Std. 35 Min
2 portions
Zutaten
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long-grain white rice3 ½ oz
-
water plus extra to soak14 oz
-
white fish fillets, skinless (approx. 6 oz ea.)2
-
extra virgin olive oil to drizzle1 - 2 tsp
-
salt plus 1-2 pinches to season1 tsp
-
ground black pepper to season1 - 2 pinches
-
cherry tomatoes halved10
-
Granny Smith apple peeled, cored, diced1
-
Bosc pear peeled, cored, diced1
-
honey1 tbsp
-
lemon juice1 tbsp
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carrots cut into pieces (2 in.) and quartered4 oz
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asparagus trimmed8 stalks
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all-purpose flour1 ½ oz
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brown sugar½ oz
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unsalted butter diced, chilled1 ½ oz
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yellow onions cut into pieces4 oz
-
garlic clove1
-
yellow summer squash trimmed, diced10 oz
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extra virgin olive oil½ oz
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cherry tomatoes halved,3 oz
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green onions thinly sliced2
-
fresh parsley to garnish
-
lemon cut into wedges, to serve1
Schwierigkeitsgrad
einfach
Nährwerte pro 1 portion
Natrium
1911 mg
Eiweiß
51 g
Brennwert
3920 kJ /
937 kcal
Fett
32 g
Ballaststoffe
11 g
gesättigte Fettsäuren
13 g
Kohlenhydrate
116 g
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