Aromatic fillet and baby marrow served on a bed of deep-fried noodles

June 18, 2008 (Last Updated: January 11, 2019)
Aromatic fillet and baby marrow served on a bed of deep-fried noodles recipe

The perfect dinner – aromatic fillet and baby marrow served on a bed of deep-fried noodles. You can substitute the baby marrow with any other vegetable you prefer.

TO DRINK: Flagstone Bowwood cabernet/merlot blend.

Aromatic fillet and baby marrow served on a bed of deep-fried noodles

Serves: 6
Cooking Time: 10 mins

Ingredients

  • 120ml olive oil
  • 20ml butter
  • 2 garlic cloves, finely chopped
  • 700g fillet, cut into small cubes
  • 6 baby marrows, cut into small cubes
  • 40ml fresh marjoram
  • 40ml fresh flat-leaf parsley, finely chopped
  • 12 capers
  • juice of 1 lemon
  • salt and freshly ground black pepper, to taste
  • 600g noodles, deep-fried, to serve

Instructions

1

Heat 20ml of the olive oil and butter, and sauté the garlic for about a minute.

2

Add the fillet and marrow and sauté until the meat is cooked and the baby marrow is browned, about 5 minutes. Sprinkle with the herbs, capers and lemon juice, and season well.

3

To serve, place the noodles on a serving dish and top with the fillet and baby marrow.

 

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