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Hm2006
Casserole with white fish and cream cheese
Dish from the oven with coleslaw fillet, cauliflower, tomatoes, potato slices, cream cheese, whipped cream and pine nuts
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Ingredients
Directions
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Preheat the oven to 180 ° C and in the meantime defrost the pollock fillet.
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Clean the cauliflower, wash it and cut into florets. Boil for 6 to 7 minutes, drain and rinse with cold water.
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Grease the oven dish with some olive oil.
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Place the thawed fish in it. Cut the cauliflower florets into slices.
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Wash the tomatoes and cut into small cubes. Spread the cauliflower and tomato over the fish.
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Heat the cream cheese 1 min. In a saucepan and scrape half over the vegetables.
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Place the potato slices on top of the dish and spread the rest of the cream cheese over it.
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Beat the whipped cream and pour over the dish. Sprinkle the pine nuts over them and fry until golden brown until the sauce starts to bubble. Serve immediately.
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Nutrition
560Calories
Sodium24% DV570mg
Fat51% DV33g
Protein58% DV29g
Carbs11% DV34g
Fiber24% DV6g
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