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The Penner Family
Coalfish with dill sauce
A tasty recipe. The main course contains the following ingredients: fish, potatoes ((pound of kriel, 500 g), scrubbed), dry white wine, whipped cream, butter, lemon (scrubbed), coalfish fillet (free of grit (400 g, frozen), thawed), broccoli ( in roses) and dill freeze-dry (12 g jar).
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Ingredients
Directions
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Boil the unpeeled potatoes in water with a little salt in 20 minutes. Meanwhile, bring the wine to a boil in a saucepan and boil for 3 minutes. Add the whipped cream and 50 g butter and boil for 6 minutes. Halve the lemon. Cut one half into segments and press the other out.
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Dab the fish dry with kitchen paper and sprinkle with salt and pepper. Heat the rest of the butter and fry the fish for 6 minutes on medium heat. Turn halfway.
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Meanwhile, cook the broccoli in 5 minutes until al dente. Season the wine cream sauce with the lemon juice, dill, pepper and salt. Divide the fish, potatoes and broccoli over 4 plates. Spoon the sauce over the fish. Garnish with the lemon wedges.
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Nutrition
485Calories
Sodium17% DV400mg
Fat43% DV28g
Protein58% DV29g
Carbs9% DV28g
Fiber28% DV7g
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