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AllisonnL
Brussels sprout stew with crispy fish from the oven
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Ingredients
Directions
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Cook the potatoes with salt in 20 minutes. Boil the sprouts in 10 minutes al dente, pour them and steam them dry.
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Preheat the oven to 180 ° C. Pour the cooked potatoes and grate with the sprouts, milk, curry, cream cheese or feta, 25 grams butter, salt and pepper a coarse stew.
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Put it in the baking dish, sprinkle with breadcrumbs and divide 25 grams of butter, in flakes, over. Put the stew in the middle of the oven.
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Dab the fish dry. Grind the toasted bread and mix the bread crumbs with the mustard, green herbs and 75 grams of butter.
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Place the fish fillets side by side on a baking tray or in a low oven dish. Sprinkle with salt and pepper and spread the crunchy herb butter over it.
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Put the fish next to the stew in the oven for 20 minutes until it is cooked and golden brown. Serve the fish on or at the sprout stew.
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Nutrition
610Calories
Sodium0% DV0g
Fat45% DV29g
Protein66% DV33g
Carbs16% DV49g
Fiber0% DV0g
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