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Brenna1237
Cod with almond crust and cauliflower cashew nut puree
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Ingredients
Directions
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Preheat the oven to 200ºC.
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Cook the cauliflower with the cashew nuts until tender and soft in the milk with the bay leaf. Remove the bay leaves and puree the rest to a smooth puree. Season with salt.
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Cook the sprouts al dente. Meanwhile, mix 75 grams of butter with the garlic, lemon zest and juice. Brush each fish fillet with 1 tablespoon of this garlic butter and sprinkle with the almond flour. Place the fillets on the baking tray and bake for 510 minutes in the oven.
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Meanwhile, melt the remaining butter in a frying pan and fry the sprouts with the hazelnuts until golden brown.
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Spoon a spoonful of cauliflower puree in the middle of each plate and rub with the convex side of a spoon into a nice circle. Place the cod fillets in the middle and serve the sprouts.
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Nutrition
715Calories
Sodium0% DV0.2g
Fat85% DV55g
Protein64% DV32g
Carbs6% DV18g
Fiber36% DV9g
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