Seabass and Cauliflower Puree

with Green Beans and Garlic Butter
While this one's simple to prep, it's bound to impress!
1,615 Reviews
Cals 575 · Prot 47 · Carbs 24 · Fat 34
Low-Carb
Calorie smart
Try Hello Chef Now
25 min
Seabass and Cauliflower Puree with Green Beans and Garlic Butter
While this one's simple to prep, it's bound to impress!
1,615 Reviews
Cals 575 · Prot 47 · Carbs 24 · Fat 34
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Seabass and butter
Seabass 6*
330 Grams
Fresh parsley
15 Grams
Garlic cloves
3 Piece
Salted butter 4*
50 Grams
Capers
20 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Sides
Cauliflower
400 Grams
Parmesan 4*
30 Grams
Green beans
150 Grams
Whole milk 4*
200 ML
Vegetable stock cube
0.5 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Allergens

*6 Fish, *4 Milk
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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Finely chop the parsley. Peel and mince the garlic. Trim the cauliflower and chop it, including the stalk, into small pieces. Grate the Parmesan. Trim the green beans.
Simmer cauliflower

2 Simmer cauliflower

Heat the milk and 0.5/0.5/1 stock cube in a pot with a lid over a medium heat. Add the cauliflower and cook, covered, for 10-12 min until soft.
Make garlic butter

3 Make garlic butter

Meanwhile, heat a second pot over a medium-low heat with the butter and garlic. Once melted, add the chopped parsley and capers and cook for 1-2 min. Make sure not to burn the butter or garlic! Set aside to keep warm.
Boil green beans

4 Boil green beans

Add the green beans to a pot with a pinch of salt and cover with boiling water. Cook the beans over a medium heat for 5 min until tender. Drain.
Fry seabass

5 Fry seabass

Pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a pan with a drizzle of oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1 min further.
Blitz cauliflower

6 Blitz cauliflower

Meanwhile, once soft, pour the cauliflower and milk into a food processor. Blitz for 1-2 min until smooth. Add the Parmesan and season with salt and pepper. Serve the seabass over the puree with the green beans on the side. Drizzle everything with the garlic butter.
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