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Amy Stauffer
Cod with curry cheese cream
Also try this delicious cod with curry cheese cream
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the dry-coded cod fillet into 12 equal pieces. Drizzle with lemon juice and sprinkle with salt and pepper.
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Boil the carrot for 3 minutes, drain and rinse cold water. Heat the olive oil and stir-fry the leek for 2 minutes.
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Place 6 pieces of cod fillet next to each other. Divide 3/4 of the carrot and leeks over it and lay the other pieces of cod on top of it to create a tight sandwich.
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Place these next to each other in the oven dish. Divide the rest of the carrot and the leek over it.
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Fry the curry powder into the shortening of the leeks and mix in the cooking cream.
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Put half of the cheese through and pour the curry cream over the fish.
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Divide the rest of the cheese over it and place the dish in the middle of the oven for 20 minutes.
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Meanwhile, cook the tagliatelle al dente and drain. Serve the cod on the tagliatelle.
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Nutrition
550Calories
Sodium0% DV0g
Fat38% DV25g
Protein68% DV34g
Carbs15% DV44g
Fiber0% DV0g
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