Hammour Fillet With Purslane Sauce And Pasta | MAGGI® Arabia

Hammour Fillet with Purslane Sauce and Fettuccini Pasta

A tasty and hearty fish dinner with Hammour Fillet with Purslane Sauce and Fettuccini Pasta. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 1200 g hammour fillet, cut into slices 140 g each
  • 1 tablespoon or 14 g olive oil
  • 40 ml lemon juice, or juice of 1 lemon
  • Pinch of salt
  • Pinch of white ground pepper, to taste
  • 1 medium onion, chopped
  • 1 tablespoon or 14g butter
  • 2 tablespoons or 30 g white vinegar
  • 2 MAGGI® Chicken Less Salt Stock Bouillon cubes, dissolved in 500 ml boiling water
  • 150 g reduced fat cooking cream
  • 500 g purslane
  • 500 g fettuccine
  • 500 g baby asparagus

How to Prepare

  1. Marinate the fish with the olive oil, lemon juice, salt and pepper for 5 minutes. Arrange on a baking tray and bake in a preheated oven at 180°C for 8 minutes.
  2. Sauté the chopped onion with the butter until sweetened, but without browning. Add the vinegar and reduce heat, then add the MAGGI Less Salt Chicken Stock and cream; bring to boil, then add the purslane leaves and simmer for a maximum of 10 seconds. Take out from heat; blend with a hand blender and strain.
  3. Cook the pasta in boiling water. At the same time, dip the asparagus in hot water and then refresh with running cold water.
  4. Arrange the fish with the pasta and asparagus on a serving plate, and top with the purslane sauce.

Nutritional Info

Energy: 465.00 Kcal
Protein: 40.00 g
Carbohydrate: 55.00 g
Fats: 8.60 g

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