Photo: Sara Cervera
Roasted pollack with spiced lentils & coriander cream
12 ingredients
Serves 4
openrecipes
This recipe using sustainable fish comes from Bristol's Bordeaux Quay restaurant
Estimated Nutrition (whole recipe, rough)
315
Calories
11g
Protein
20g
Fat
25g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 skinless pollack fillets, 160g each
- olive oil
- 200g Puy lentils
- 2 bay leaves
- 200ml double cream
- a bunch coriander , leaves picked and chopped, stalks kept
- 1 red chilli , roughly chopped
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 2 garlic cloves , roughly chopped
- 1 tsp turmeric
- buttered spinach , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes