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CARTUIN
Baked haddock with green vegetables
Haddock is soft and mild in taste. Taste the whitefish with mashed potatoes, leeks, zucchini and dried thyme.
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Ingredients
Directions
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Bring a generous pot of water to the boil. Peel the potatoes, cut into pieces and cook for 20 minutes until done.
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Meanwhile, wash the leeks and cut into 1.5 cm slanted pieces. Wash the zucchini, cut lengthwise in quarters and in width into pieces of 1.5 cm.
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Heat the butter in a frying pan with lid and add the leek and 50 ml water. Place the lid on the pan and simmer for 8 minutes on low heat.
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Season with pepper and salt.
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Heat the butter in another skillet and fry the zucchini and thyme 6 minutes on medium heat. Take out of the pan.
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Cut the haddock into 2 pieces. Heat the butter in the same frying pan and fry the haddock in 3 min. Over medium heat. Turn halfway.
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Drain the potatoes. Add the butter and milk and stamp with the puree pestle to a smooth puree. Season with pepper and salt.
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Divide the puree, stewed leeks, zucchini and haddock into components over the plates.
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Nutrition
530Calories
Sodium8% DV200mg
Fat28% DV18g
Protein70% DV35g
Carbs17% DV52g
Fiber32% DV8g
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