Papillote pandora, chard and quinoa curry embers

Here is a fresh and light recipe for cooking pandora, accompanied by delicious curry braised chard and quinoa.

Preparation time : 20 minutes

Cooking time : 20 minutes

In Cart

  • 1 bream fillet 250g approximately
  • 4 branches (ribs) of Swiss chard
  • 120g quinoa

In the closet

  • 1 knob of butter
  • 2 c. tablespoons olive oil
  • 1 c. curry powder
  • salt and freshly ground pepper
  • baking paper

Recipe twists of bream, braised chard and quinoa curry

Preheat oven to 200 ° C (th.7).

  • Cut the fish into two and place each fillet on a baking paper rectangle.
  • Season and add 1 olive oil. Place in the oven and cook for 20 minutes.

Heat a saucepan with 250 ml of salt water.

In the meantime,

  • Cut the feet of chard and detail the branches into sections of 5 cm wide.
  • The rinse and dry.
  • Seize on high heat with 1 tbsp. tablespoons olive oil 2 min.
  • Reduce heat to medium, add the curry and mix well.
  • Continue cooking until serving, stirring several times.

Heat a pot of salted water. As soon as the water boils,

  • Pouring rain quinoa and cook on medium heat for 10 minutes.
  • Stop the heat and let stand for 5 min. then drain.
  • Taste and adjust seasoning if necessary.

Out packets from oven and serve with braised chard and quinoa in which we will have added butter.

The HelloFresh trick:

Papillote pandora, chard and quinoa curry embers

If you have some fresh goat cheese or St. Morret, add 15 gr chard, minutes before the end of cooking to give them a creamy appearance.

Along With, receive home every week varied recipes and fresh ingredients for cooking in 30 minutes! "