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- Carrot & Orange PuréeCook preparation
Seared Yellowtail, Carrot & Orange Purée
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Step 1 of 4
1 of 4
Warm carrot purée over low heat.
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What you are cooking with
- 700 g Yellowtail fillets, portioned, pin-boned
- 500 g Carrot & Orange Purée
- 300 g Baby spinach
- 30 ml Olive oil
- 15 ml Lemon juice
- 15 g Parsley, chopped
- 3 g Salt