Of which 0.9 g sugars and 1.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (cauliflower) · Lean protein (fish) · Iodine (fish)
Allergens fish, tree nuts
Hake fillets with cauliflower mash
Grilled hake over a creamy cauliflower mash with nutmeg.
Ingredients
- 2 hake fillets (300 g / 10½ oz)
- 1 medium head of cauliflower, cut into florets (500 g / 1 lb)
- 2 cloves garlic (6 g)
- 100 ml (½ cup) almond milk
- 1 tbsp extra-virgin olive oil (10 g)
- nutmeg, to taste (1 g)
- salt and pepper, to taste
- fresh parsley, to taste (3 g)
Method
- Cut the cauliflower into florets and steam until very tender.
- Blend the cauliflower with the garlic, almond milk, olive oil and nutmeg until you have a smooth, creamy mash.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “High Protein”. The English edition is coming soon.
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