Prepare
veg:
Cut
4 cup mushrooms into half inch slices and place into a casserole dish.
Shred
a quarter head of broccoli and place on top of mushroom slices. Slice 4 half
inch rounds from a pointed cabbage and place in a line down the middle of
casserole dish. Add a drizzle of oil.
Cube
2 peeled potatoes and boil with half tsp salt for 5 minutes, add a quarter head
of rinsed cauliflower florets and boil a further 5 minutes. Drain both and
place into the casserole dish.
For
an easy white sauce mix 1tbsp corn flour with 300ml single cream and pour into
the casserole dish. Sprinkle over 1tbsp dried parsley. Top with a whole boneless
fish fillet. I use trout, red snapper or salmon. If you leave the skin on the
skin will be facing upwards. Sprinkle with paprika and red chilli flakes then
cook at 180 fan preheated oven for 20 minutes.
If you want to know more about tofu check out
Check out my recipe Mushroom Tofu
and
another of my recipes
Tofu in pulses
Check out my recipe Mushroom Tofu
and
another of my recipes
Tofu in pulses
Lamb stir fry with home-made Teriyaki sauce
Crispy half duck with hoisin sauce
Jasmine chorizo fried rice
Lemon drizzle muffins
Giant lemon pancake n Maple Syrup Dessert
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