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Kamill
Cod with beet dressing
A tasty recipe. The main course contains the following ingredients: fish, cod fillets (in 4 pieces), boiled beet (shell 500 g), shallot, fresh parsley (flat), extra virgin olive oil and balsamic vinegar.
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Ingredients
Directions
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Sprinkle the fish with salt and pepper. Place the pieces on a plate that fits well into a large pan. Put 2 or 3 ovenproof containers at the bottom of the pan. Pour water into the pan; make sure that the water does not rise above the containers. Bring it to a boil. Lower the heat and carefully lower the plate with the fish into the pan (the steam is very hot). Put a lid on the pan, set the heat high and let the fish boil in 6 minutes. Steaming the fish in this way prevents the smell of the fish from being absorbed into a steam basket.
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Peel the beetroot and cut into small cubes. Cut the shallot very finely. Cut the parsley coarsely, leaving something for garnishing. Mix the oil with the vinegar in a saucepan. Add the beetroot, the shallot and the parsley and heat the whole until it is lukewarm. Season with salt and pepper.
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Turn off the heat under the cod and carefully remove the plate from the pan. Divide the fish over 4 plates and add the beet dressing. Garnish with the withheld parsley. Delicious with salsify from the oven.
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Nutrition
320Calories
Sodium25% DV595mg
Fat34% DV22g
Protein56% DV28g
Carbs1% DV2g
Fiber28% DV7g
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