Festive quorn fillet with orange
6
Points®
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
4 fillet(s), individual
Olive Oil
3 teaspoon(s)
Onion
50 g, finely chopped
Cardamom, ground
4 teaspoon(s), level, slightly split
Orange
5 medium, juice of all and grated zest of one
Wholemeal bread, sliced
50 g, crusts removed
Cashew Nuts
50 g
Dill, Fresh
2 tablespoon(s)
Light Brown Sugar
2 teaspoon(s)
Pomegranate Molasses
2 teaspoon(s), 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.
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