Butternut pumpkin soup, fish with rice and vegetables, apple-pear crumble

Name: Butternut pumpkin soup, fish with rice and vegetables, apple-pear crumble
Prep time: 35 min
Cook time: 1 h
Total time: 1 h
Yield: 2 portions
Ingredients: 100 g long-grain white rice; water; 2 skinless snapper fillets; 1 - 2 pinches salt; 1 - 2 pinches ground black pepper; salt; 6 cherry tomato; 120 g apples; 120 g pears; 1 tbsp honey; 1 tbsp lemon juice; 130 g carrots; 4 asparagus spears; 40 g plain flour; 20 g brown sugar; 20 g unsalted butter; 150 g onions; 1 garlic clove; 250 - 300 g butternut pumpkin; 20 g extra virgin olive oil; 80 g ripe tomatoes; fresh chives

4.5 13 ratings

Prep. 35 min

Total 1 h

2 portions

Ingredients

long-grain white rice
100 g
water for soaking
skinless snapper fillets 150-180 g each
2
salt plus extra to taste
1 - 2 pinches
ground black pepper plus extra to taste
1 - 2 pinches
salt plus extra to taste
cherry tomato cut into halves
6
apples (1 apple), cut into pieces (1.5 cm) and cored
120 g
pears (1 pear), cut into pieces (1.5 cm) and cored
120 g
honey
1 tbsp
lemon juice
1 tbsp
carrots cut into matchsticks (1 cm x 5 cm)
130 g
asparagus spears cut into halves lengthways if thicker than 1 cm
4
150 g broccoli, broken into florets
plain flour
40 g
brown sugar
20 g
unsalted butter
20 g
onions cut into pieces (4 cm)
150 g
garlic clove
1
butternut pumpkin peeled and cut into pieces (3 cm)
250 - 300 g
extra virgin olive oil
20 g
ripe tomatoes cut into pieces
80 g
fresh chives cut into small pieces, for garnishing