Special request, don’t you think? Fresh swordfish, potato wedges baked in the airfryer and a real mushroom sauce (and some green salad for the color ;-)).
400 grams of whole Parisian mushrooms for 2p, 2 table spoons (or less) of green pepper balls, a few dried porcinis for extra flavor, 1 spring onion, 2 garlic cloves, 1/3 of a chicken stock cube and 125 ml of ‘real’ cream are the ingredients for a ‘nothing-light version’.
Put the dried porcini in some milk. Chop and fry the onion and garlic cloves in some butter. Add the whole mushrooms. Stir and bake. Add the cream and the chopped porcini with the milk. Allow to simmer. Add the chicken stock and pepper balls. Taste, add pepper and salt. If you prefer a ‘fresh’ touch add some lemon juice.
Bake the swordfish.
Follow the instructions of the airfryer for the potatoes (you need 30-35 mins for the potatoes. Thus, start with the airfryer procedure!
My dear wife and I enjoy our meal which is not that rich in kcal.
Doc V's Healthy Kitchen 