Filter
Reset
Sort ByRelevance
Daidai
Carrot parsley with whiting and herb sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion. Finely chop the garlic, parsley and basil. Peel the carrots with a peeler and then scrape them with the peeler into long thin strips of 2 cm wide.
-
Divide the whiting into equal pieces (1 per person). Rub the whiting with salt, pepper and lemon juice and roll the fillets through the flour. Shake off the excess flour. Heat half of the olive oil in a frying pan and fry the fillets nicely brown in 4-6 minutes and cook, after 2-3 minutes.
-
Meanwhile, cook the carrot parsley in a pan with plenty of boiling water and salt in 3-4 minutes until al dente.
-
Heat the remaining olive oil in a frying pan and gently fry the onion and garlic. Stir in the parsley and basil and pour the wine. Heat for 2-3 minutes while stirring until it becomes a delicious gravy.
-
Drain the root in a colander and carrot the strips through the gravy. Divide the carrot parsley over warm, deep plates and place the whiting on it. Spoon the aioli on the whiting.
-
50 minMain dishbutter, dragon, chervil, shallot, natural vinegar, dry white wine, egg yolks, salt, (freshly ground) pepper, lemon juice, tournedos, butter to bake,tournedos with béarnaise sauce
-
20 minMain disholive oil, onion, long grain rice, saffron threads, cinnamon, dates, Meat bouillon, veal schnitzels, freshly ground black pepper, pine nuts,saffron rice with veal
-
50 minMain dishonion, clove, bacon, butter, green coal, winter carrot, leeks, sticking potato, garlic, laurel leaf, dried thyme, chicken leg, chicken broth tablet, fresh parsley, fresh celery leaves, lemon,stew of chicken, winter vegetables and bacon cubes
-
15 minMain dishchicken fillets, traditional olive oil, ready-to-eat avocado, Red onion, oak leaf lettuce melange, canned corn, Salad and Sandwich Mustard-Orange dressing, fresh ciabatta,salad with mustard-orange dressing
Nutrition
535Calories
Fat57% DV37g
Protein48% DV24g
Carbs7% DV21g
Loved it