Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2772 / 663
Fats (g)
33.1
of which saturated (g)
9.2
Carbohydrates (g)
38
of which sugars (g)
15
Fibers (g)
13.3
Proteins (g)
64.7
Salt (g)
1.8
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep coating
Chop the almond flakes finely. Grate the Parmesan. Add the almondflour to a shallow bowl with a pinch of salt and pepper. Combine the chopped almondflakes and the Parmesan in a second bowl. Crack the eggs onto a third bowl and whisk.
2 Coat fish
Pat the cod dry and slice it into goujons. First, turn the cod goujons in the seasoned almondflour, then in the whisked eggs and finally in the almond and Parmesan mixture. Refrigerate.
3 Make mash
Separate the cauliflower into florets. Bring a pot of salted water to a boil and add the cauliflower. Boil for 10 min or until tender. Drain the cooked cauliflower well and return it to the pan with the creamcheese. Mash until smooth. Season generously with salt. Keep covered until serving.
4 Caramelise onion
Meanwhile, peel and finely slice the onion. Heat a non-stick pan over a high heat with a drizzle of oil. Fry the onions with a pinch of salt for 5 min until browned. Reduce the heat to low, cover with a lid and cook for 10 min further or until the onions have fully softened and caramelised. Remove from the pan.
5 Fry fish
Return the pan to medium heat with a generous drizzle of vegetable oil. Once hot, add the coated cod and reduce the heat to low. Don't move the fish around in the pan until you're ready to flip. Fry for 2-3 min on each side until golden and crispy. See pro tip!
6 Serve
Slice the lemon into wedges. Divide the cauliflowermash, caramelisedonion and crispy cod among plates. Garnish with lemon wedges. Serve immediately.