Coalfish with almond crust and cauliflower

Name: coalfish with almond crust and cauliflower
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 baking flour in florets; 2 baking mashed potatoes cooling fresh, a 450 g; 4 coalfish fillets (frozen), thawed; 1 egg beaten; 1 bag almond shavings 55 g; 1 teaspoon (freshly grated) nutmeg; 2 tablespoons olive oil (extra virgin)

A tasty Dutch recipe. The main course contains the following ingredients: fish, cauliflower (in florets), mashed potatoes (chilled cheese, a 450 g), coleslaw fillets ((frozen), thawed), egg (beaten), almond shavings (55 g), (freshly grated) nutmeg and olive oil (extra virgin).

Ingredients

Kitchen Stuff

baking tray
baking paper
baking dish contents approx. 1 liter
baking paper
aluminium foil

Directions

Preheat the oven to 200 ° C.
Boil the cauliflower florets in a separate pan in little water with salt in 15 minutes until al dente.
Transfer the mashed potatoes to a refractory dish and heat the mash for 15 minutes in the middle of the oven.
Keep warm under aluminum foil, but leave the oven on.
Dab the coalfish fillets dry with paper towels and sprinkle both sides with salt and pepper.
Place the fish on the griddle covered with parchment paper and brush the top with the egg.
Sprinkle the almond flakes over the fish and press lightly.
Put the coleslaw fillets in the oven and fry in 10 minutes with a golden brown crust.
Drain the cauliflower.
Mix the nutmeg with the olive oil and drizzle the cauliflower with the nutmeg oil.
Spread the coalfish over four plates and spoon the puree and cauliflower next to it..