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Cod in pecan crust with celeriac purée
Fried cod with a crust of pecans.
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Ingredients
- 500 g boiled beetroot
- 3 el balsamic vinegar
- 2 el traditional olive oil
- 1 kg celeriac
- 600 ml Full Milk
- 1 cut White bread
- 50 g salted pecans
- 1 lemon
- 50 g unsalted butter or margarine, at room temperature
- 300 g fresh cod fillet
- 20 g fresh flat parsley only the leaves
- 800 g cannellini canned beans leaked out
Kitchen Stuff
Directions
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Preheat the oven to 180 ° C. Grease the oven dish. Peel the beetroot and cut into thin parts.
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Mix the beetroot in an oven dish with the balsamic vinegar, oil, pepper and salt and grate for about 45 minutes in the middle of the oven. Spoon halfway.
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Meanwhile, peel the celeriac, cut into slices of 2 cm and the slices into pieces of 2 x 2 cm.
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Put with the milk, pepper and possibly salt in a pan and bring to a boil. Turn down the heat and cook gently in 20 min.
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Roast the bread and crumble it. Mince the pecans. Grate the yellow skin of the lemon and press out half of the fruit.
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Cut the other half into slices. Mix the bread with the nuts, the lemon zest, 1 tablespoons of lemon juice and half of the butter per 4 persons. Season with pepper and salt.
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Grease the other baking dish and put the cod in it. Spread the nut mixture evenly over it. Press well.
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Bake for approx. 20 min. Alongside the beets in the oven until the fish is done and the crust is golden brown.
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Pour the celeriac, but collect the cooking liquid. Slice the parsley and add the remaining butter, cannellini beans and 100 ml of cooking water per 4 persons.
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Stamp with a puree rammer to a coarse puree. Season with pepper and salt.
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Take the beetroot out of the oven. Put the cod on the mash and serve with the beetroot and a slice of lemon.
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Nutrition
640Calories
Sodium27% DV650mg
Fat48% DV31g
Protein72% DV36g
Carbs15% DV44g
Fiber80% DV20g
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