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T.P. Antigen
Cod fillet with wild spinach
A tasty recipe. The starter contains the following ingredients: fish, cherry tomatoes, olive oil, coarse sea salt, fish fondue (380 ml), whipped cream (250 ml), lemon (scrubbed), wild spinach, cod fillet on skin (in 4 pieces), Dutch shrimp (a 100 g) and extra virgin olive oil.
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Ingredients
Directions
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Preheat the oven to 180 ° C. Sprinkle the tomatoes in the smaller oven dish with 2 tbsp oil and put them in the oven for about 15 minutes. Sprinkle with sea salt to taste when the tomatoes start to shrivel and lightly caramelized.
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Meanwhile, cook the fish stock with the icing on low heat to 1/5. Stir occasionally. Grate the yellow skin of the lemon and squeeze out the fruit. Add lemon juice to the fondness.
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Bring water to a boil. Cook the spinach in 1 min. Until done and drain.
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Heat 1 tbsp oil in a frying pan with non-stick coating. Fry the pieces of cod on the skin briefly. Place the fish with the skin down in the larger oven dish and put in the oven for 4 minutes in the oven until the fish is just done. Sprinkle with sea salt.
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Mix the shrimp with 1 tbsp lemon zest and a few drops of extra virgin olive oil.
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Beat the fond with a stick mixer frothy. Spread the spinach over 4 deep plates with the portioning ring. Put the fish on it and divide the fond and shrimp. Put 3 tomatoes on each plate.
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Nutrition
440Calories
Sodium0% DV1.185mg
Fat54% DV35g
Protein42% DV21g
Carbs2% DV6g
Fiber12% DV3g
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