Photo of Festive fillet with orange & pomegranate sauce by WW

Festive fillet with orange & pomegranate sauce

6
5
5
SmartPoints® value per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
Have yourself a merry, meat-free, lovely and light Christmas courtesy of The Vegetarian Society.

Ingredients

Quorn fillet(s)

4 fillet(s), individual

Olive Oil

3 teaspoons

Onion(s)

50 g, finely chopped

Cardamom, Ground

4 teaspoons, level, slightly split

Orange(s)

5 medium, juice of all and grated zest of one

Wholemeal bread, sliced

50 g, crusts removed

Cashew Nuts

50 g

Dill, Fresh

2 tablespoons

Light Brown Sugar

2 teaspoons

Pomegranate Molasses

2 teaspoons, Or you can use balsamic vinegar

Instructions

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

Notes

Visit vegsoc.org for more recipes.