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D. S. Brennan
Coalfish in puff pastry with carrot-shallot compote
Try this delicious pollock in puff pastry with carrot-shallot compote
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Ingredients
- 500 gram potato peeled, in slices of approx. 1 cm thick
- 8 slice frozen puff pastry thawed
- 600 gram frozen fish fillet thawed
- 1 tablespoon dried Italian herbs
- 1 tablespoon dried Provençal herbs
- 1 lemon in slices
- 1 egg beaten
- 4 tablespoon peanut oil
- 4 tablespoon sunflower oil
- 500 gram root peeled, in slices
- 4 shallot in rings
- 1 great onion in rings
- 2 tablespoon honey
Kitchen Stuff
Directions
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Preheat the oven to 200 ° C. Boil the potato slices with salt for 5 minutes, drain and let drain well.
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On 4 slices of puff pastry, put the dry-dipped fish fillet sprinkled with salt, pepper and herbs.
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Divide the lemon. Cover with the other slices of puff pastry, press the air out slightly and crush the dough edges with a fork.
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Brush the packets with egg and bake for 15 minutes in the oven. Turn the oven setting to 150 ° C and cook for another 5 minutes.
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Meanwhile, bake the potato slices in half the oil. Heat the rest of the oil and simmer the carrot and shallots for 7 minutes.
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Put salt, pepper and honey through it. Serve the baked potatoes with the carrot-shallots compote with the fish packages.
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Nutrition
695Calories
Sodium0% DV0g
Fat46% DV30g
Protein68% DV34g
Carbs23% DV68g
Fiber0% DV0g
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