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Fettuccine

Fettuccine with aubergine and char

    25min.

    Easy

    Pescetarian

Ingredients

2 Servings
  • 1 piece Aubergine

  • 2 piece Char fillets

  • 200 g Chickpea flour

  • 50 g Coconut oil

  • 0.5 tsp Curry powder

  • 2 piece Eggs

  • 100 g Mango chutney

  • 2 tsp Olive oil

  • 1 pinch Pepper (ground)

  • 1 piece Red onion

  • 1 pinch Salt

  • 1 tsp Salt

  • 3 piece Spring onions

  • 400 ml Water

    European, Italian

    Pasta dishes, Fish & seafood

    Mustard, Eggs, Fish

    Histamine, Fructose

    rolling pin

Method

  • Make the pasta

    Knead together the chickpea flour, salt, olive oil, curry powder and eggs into a firm dough. Roll out the dough to a thickness of 2 mm, cut it into 4-mm wide strips, then set aside until further use.

  • Ingredients

  • 200 g Chickpea flour, 1 tsp Salt, 2 tsp Olive oil, 0.5 tsp Curry powder, 2 piece Eggs

  • Prepare the vegetables

    Wash the aubergine, remove the stalk and dice the flesh. Peel the onion and chop it into strips. Wash the spring onions and chop them into thin rings.

  • Ingredients

  • 1 piece Aubergine, 1 piece Red onion, 3 piece Spring onions

  • Fry the char

    Heat up the coconut oil in the grill pan or a non-stick frying pan. Wash the char fillets, pat them dry with kitchen roll, season with salt and fry with the aubergine over a high heat.

  • Ingredients

  • 50 g Coconut oil, 2 piece Char fillets

  • Prepare the pasta

    After around 5 minutes, reduce to a medium heat and add the onion strips, mango chutney, water, fettuccine and spring onion. Then turn over the fish and continue cooking for 3 minutes. Season with salt and pepper before serving.

  • Ingredients

  • 100 g Mango chutney, 400 ml Water, 1 pinch Salt, 1 pinch Pepper (ground)

Nutritional value per portion:

kcal

1147

Protein

86.59 g

Fat

48.51 g

Carbohydrates

89.69 g

AuthorBORA
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