NZ John Dory & Creamy Thyme Sauce

Name: NZ John Dory & Creamy Thyme Sauce with Parsnip Mash & Zesty Greens
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Vegetable Stock Powder; ½ sachet Thyme; 300 g John Dory Fillets; 1 packet Flaked Almonds; 2 Baby Broccoli; 2 packet Potato; 2 Garlic; 1 Parsnip; 1 packet Pure Cream; 1 Lemon; 1 drizzle olive oil; 40 g butter; 2.5 tbs milk; ¼ tsp salt

with Parsnip Mash & Zesty Greens

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Allergens:

Fish

•Almond

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

½ sachet

Thyme

300 g

John Dory Fillets

1 packet

Flaked Almonds

Baby Broccoli

2 packet

Potato

Garlic

Parsnip

1 packet

Pure Cream

Lemon

Not included in your delivery

1 drizzle

olive oil

40 g

butter

2.5 tbs

milk

¼ tsp

salt

Nutrition Values

Calories1020 kcal

Energy (kJ)4250 kJ

Fat81.9 g

of which saturates49.5 g

Carbohydrate24.9 g

of which sugars12.6 g

Dietary Fibre8.4 g

Protein44.5 g

Sodium936 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Bring a medium saucepan of lightly salted water to the boil. • Peel potato and parsnip and cut into 2cm chunks. • Slice baby broccoli in half lengthways. • Finely chop garlic. Pick and finely chop thyme. • Zest lemon, then slice into wedges.

• Add potato and parsnip to the saucepan of boiling water and cook until easily pierced with a fork, 10-15 minutes. • In the last 5 minutes of potato cooking time, place a steamer basket or colander on top of the saucepan and add baby broccoli. Cover with a lid and steam until tender. • Transfer baby broccoli to a bowl with lemon zest. Season with a pinch of salt and pepper, toss to combine and cover to keep warm. • Drain potato and parsnip, then return to the saucepan. Add the butter, milk and salt to the saucepan and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

• While veggies are cooking, heat a large frying pan over a medium-high heat. Add flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

• When veggies have 5 minutes cook time remaining, return frying pan to a medium-high heat with a drizzle of olive oil. Season snapper on both sides with salt and pepper. When the oil is hot, add snapper, skin-side down and cook until just cooked through, 3-4 minutes each side. Transfer to a plate.

• Wash out frying pan and return to a low heat with a drizzle of olive oil. Add garlic and cook, stirring until fragrant, 1 minute. • Add pure cream (see ingredients list), vegetable stock and thyme (reserve some for garnish!) and cook until warmed and infused with the thyme, 4-5 minutes. Season to taste with salt and pepper.

• Divide parsnip mash, snapper and zesty greens between plates. Spoon over the creamy thyme sauce and garnish with reserved thyme. Sprinkle toasted almonds over the greens and serve with the lemon wedges. Enjoy!