Filter
Reset
Sort ByRelevance
AllisonnL
Brussels sprout stew with crispy fish from the oven
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the potatoes with salt in 20 minutes. Boil the sprouts in 10 minutes al dente, pour them and steam them dry.
-
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.
-
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.
-
Dab the fish dry. Grind the toasted bread and mix the bread crumbs with the mustard, green herbs and 75 grams of butter.
-
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.
-
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.
-
20 minMain dishtortilla wrap, frozen spinach, black olive, olive oil, honey, paprika, feta, pine nuts,wrap with spinach, feta cheese and tomato
-
50 minMain dishbig crumbly potato, olive oil, chorizo, onion, black beans, tomato cubes, hüttenkäse, parsley,stuffed potato with black beans
-
35 minMain dishbaby potatoes, celeriac, winter carrot, leeks, lemon, chicken broth tablet, chicken fillets, creme fraiche, celery,gentian waterzooi
-
20 minMain dishpuff pastry, pie dough, celeriac, egg, creme fraiche, old cheese, mature cheese, nutmeg, White wine vinegar, mustard, oil, mixed salad,quiche with celeriac and green salad
Nutrition
610Calories
Sodium0% DV0g
Fat45% DV29g
Protein66% DV33g
Carbs16% DV49g
Fiber0% DV0g
Loved it