Additional information
| RECIPE TYPE | Culinary Competition Finalist |
|---|---|
| NUTRITIONALS | 10-20g fat, 300-500cal/portion, 500-750mg sodium |
| Cooking Method |
Harissa Crusted Red Fish, Sweet and Sour Root Vegetables, Pan Seared Yukon Golds, Purple Potato Puree, Foamed Ancho-Tomato Coulis, English Peas and Bell Pepper-Popped Sorghum Relish
2021 AHF Culinary Competition Bronze Medalists
Tyran Lawson, Manager and James Castellow, CEC, Chef Manager
Andrew Morgan, Cook (alternate)
UNC REX Healthcare (Raleigh, NC)
Dish description:
Harissa Crusted Red Fish, Sweet and Sour Root Vegetables, Pan Seared Yukon Golds, Purple Potato Puree, Foamed Ancho-Tomato Coulis, English Peas, Bell Pepper-Popped Sorghum Relish
Prep Time: 45 min.
Cook Time: 20 min.
Yield: 6 portions
Download Recipe below and Nutritionals here: Nutritionals PDF
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