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SONIA_DIANA
Coalfish with 'bare legs in the grass'
A tasty Dutch recipe. The main course contains the following ingredients: fish, coleslaw fillet (frozen, 400 g), fresh parsley (30 g), olive oil, Dutch (string beans (frozen, 450 g)), white beans (a 370 g), mustard and Hollandaise sauce (40 g).
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Ingredients
Directions
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Dillfish fillets thaw.
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Cut parsley finely.
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Dust the fish with salt and pepper to taste.
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Fry 2 tbsp oil in frying pan.
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Place fish in pan.
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Allow to cook for about 8 minutes on medium heat.
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In the meantime, turn once.
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In the meantime, heat the oil in the pan and fry the beans for 3 minutes.
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Pour one of two pots of white beans.
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With other pot of beans add to pan and boil for 3 minutes.
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'Bare bottoms in the grass' to taste with salt, pepper, mustard and parsley.
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Prepare Hollandaise sauce according to directions on packaging.
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'Bare billets in the grass' spread over 4 plates, put fried fish fillet on top and add sauce over it..
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Nutrition
454Calories
Sodium0% DV1.200mg
Fat40% DV26g
Protein54% DV27g
Carbs9% DV28g
Fiber36% DV9g
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