Festive Fillet with Orange & Pomegranet

Discussion in 'Weight Watchers - Discover Plan Recipes' started by lydia150970, 16 December 2008 Social URL.

  1. lydia150970

    lydia150970 Gold Member

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    Festive Fillet with Orange & Pomegranate Sauce





    Points per serving:: 4.5
    Servings:
    4
    Preparation Time:
    10 min
    Cooking Time:
    25 min
    Level of Difficulty:
    Easy




    Ingredients


    4 portion quorn fillet

    3 teaspoon olive oil

    50 g onion(s)

    4 teaspoon cardamom pods

    5 medium orange(s)

    50 g fresh breadcrumbs

    50 g cashew nuts

    12 teaspoon fresh dill

    2 teaspoon light brown sugar

    2 tablespoon Pomegranate Molasses

    800 g carrot(s)

    1 medium portion turnip(s)

    1 medium parsnip(s)

    75 ml Oxo Real Stock Vegetable



    Instructions

    · Pre-heat oven to Gas Mark 4/180°C/350°F.
    · Line a roasting tin with foil, bake fillets for 16 minutes.
    · Heat 2 tsp oil in frying pan, sauté onion until soft. Add cardamom pods, orange zest and juice, leaving back 4-5 tbsp of juice.
    · Add the fillets, turn to coat each side with sauce. Pour in remaining juice if necessary. Set aside.
    · Chop nuts and dill until fine, add breadcrumbs and mix.
    · Heat remaining oil in frying pan, add breadcrumb mixture and stir until starts to become crispy.
    · Steam root vegetables until soft. Mash well, add sufficient stock/cream to make a soft purée.
    · To serve, place 3 good tbsp of the purée on each plate with a diagonally sliced fillet on top. Sprinkle with toasted crumbs.
    · Remove cardamom pods from sauce, stir in sugar and pomegranate molasses. Heat briefly, pour round the fillets and garnish with dill.
     
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