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miércoles, 13 de noviembre de 2019

BROILED FLOUNDER WITH MOROCAN CHERMOULA SAUCE. CAULIFLOWER RICE WITH MOROCCAN SPICES

PORTIONS: 1 INGREDIENTS 6 oz. / 170g flounder filet ½ tbsp. butter ¼ tsp. paprika Salt and pepper to taste PREPARATION Melt the butter and mix with paprika, salt and pepper. Place the flounder in a baking dish, on top melted butter with the seasoning and broil it. CHERMOULA SAUCE ¼ tsp. saffron 2 tbsp. boiling water 1/3 cup chopped cilantro ¼ cup parsley 2 garlic cloves, minced 12 tbsp. ginger, minced ½ tsp. cumin powder 1 tsp. paprika ¼ tsp. coriander ¼ tsp. cayenne pepper 3 tbsp. olive oil 1 tbsp. lemon juice ¼ tsp. salt PREPARATION In a small dish place the saffron with the boiling water and let it rest while you cut and measure the other ingredients. In a bowl mix all the ingredients with the saffron. CAULIFLOUR RICE WITH MOROCCAN SPICES PORTION: 2 INGREDIENTS 3 cups shredded cauliflower 1 tbsp. olive oil 2 garlic cloves, minced ½ tbsp. ginger, minced 1 small onion diced ½ tsp. cumin powder ½ tsp. paprika ½ tsp. turmeric ⅛ tsp. cayenne pepper 1/4 cup water ¼ tsp. salt or to your own taste PREPARATION Heat a frying pan with the oil and sauté onions until transparent. Add the spices and cook for a few seconds. Add cauliflower, water and cook until hot. Do not overcook. Serve the fish with the chermoula sauce on center and cauliflower rice.

BROILED FLOUNDER WITH MOROCAN CHERMOULA SAUCE.
CAULIFLOWER RICE WITHS MOROCCAN SPICES

PORTIONS: 1

INGREDIENTS
6 oz. / 170g flounder filet
½ tbsp. butter
¼ tsp. paprika
Salt and pepper to taste

PREPARATION
Melt the butter and mix with paprika, salt and pepper.
Place the flounder in a baking dish and broil it.

CHERMOULA SAUCE ¼ tsp. saffron 2 tbsp. boiling water 1/3 cup chopped cilantro ¼ cup parsley 2 garlic cloves, minced 12 tbsp. ginger, minced ½ tsp. cumin powder 1 tsp. paprika ¼ tsp. coriander ¼ tsp. cayenne pepper 3 tbsp. olive oil 1 tbsp. lemon juice ¼ tsp. salt PREPARATION In a small dish place the saffron with the boiling water and let it rest while you cut and measure the other ingredients. In a bowl mix all the ingredients with the saffron.


CHERMOULA SAUCE
¼ tsp. saffron
2 tbsp. boiling water
1/3 cup chopped cilantro
¼ cup parsley
2 garlic cloves, minced
12 tbsp. ginger, minced
½ tsp. cumin powder
1 tsp. paprika
¼ tsp. coriander
¼ tsp. cayenne pepper
3 tbsp. olive oil
1 tbsp. lemon juice
¼ tsp. salt

PREPARATION
In a small dish place the saffron with the boiling water and let it rest while you cut and measure the other ingredients.
In a bowl mix all the ingredients with the saffron.

PORTION: 2 INGREDIENTS 3 cups shredded cauliflower 1 tbsp. olive oil 2 garlic cloves, minced ½ tbsp. ginger, minced 1 small onion diced ½ tsp. cumin powder ½ tsp. paprika ½ tsp. turmeric ⅛ tsp. cayenne pepper 1/4 cup water ¼ tsp. salt or to your own taste PREPARATION Heat a frying pan with the oil and sauté onions until transparent. Add the spices and cook for a few seconds. Add cauliflower, water and cook until hot. Do not overcook. Serve the fish with the chermoula sauce on center and cauliflower rice.

CAULIFLOUR RICE WITH MOROCCAN SPICES

PORTION: 2

INGREDIENTS
3 cups shredded cauliflower
1 tbsp. olive oil
2 garlic cloves, minced
½ tbsp. ginger, minced
1 small onion diced
½ tsp. cumin powder
½ tsp. paprika
½ tsp. turmeric
⅛ tsp. cayenne pepper
1/4 cup water
¼ tsp. salt or to your own taste

PREPARATION
Heat a frying pan with the oil and sauté onions until transparent.
Add the spices and cook for a few seconds.
Add cauliflower, water and cook until hot. Do not overcook.
Serve the fish with the chermoula sauce on center and cauliflower rice.
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