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.
-
80 minMain dishbutter, onion, skinny pigs, flour, meat fond, mushroom, whipped cream, nutmeg, fresh fresh mint, leaf parsley,piggies -
15 minMain dishcarrot julienne, orange juice, garlic, Greek yoghurt, olive oil, vegetable balls, shawarma sandwiches, iceberg lettuce,shoarma sandwiches with vegetable balls and carrot oranges salad -
20 minMain dishmie, sesame oil, wok oil, Chinese coal, Chestnut mushroom, garlic, salmon fillet, pink shrimp, Oyster sauce, coriander,noodles with chinese stir-fry, salmon and shrimps -
30 minMain dishcrumbly potato, parsnip, Red onion, traditional olive oil, fresh sage leaf, Apple syrup, Apple juice, potato starch, tap water, old Beemster 30, creme fraiche,parsnip stew with onion gravy
Nutrition
610Calories
Sodium0% DV0g
Fat45% DV29g
Protein66% DV33g
Carbs16% DV49g
Fiber0% DV0g
Loved it