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Heather Snell
Cod with vegetable stew
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Ingredients
Directions
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Crumble the tortilla chips in a food processor or crush them in a plastic bag with a bottle or rolling pin.
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Dab the fish dry and rub in with lemon juice, salt and pepper.
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Grate the celeriac and carrot coarsely. Mix the celeriac, carrot and leek with half of the beaten eggs, flour, salt and pepper.
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Roll the fish first through the rest of the egg and then through the tortilla chips.
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Heat the oil in 2 frying pans. In the one pan, spoon rounds of the vegetable rösti batter and brown in 2-3 minutes per side. Drain on kitchen paper.
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Fry the cod in the other pan at medium height 3-4 minutes per side.
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Serve the fish with the vegetable stew. If necessary, garnish with a slice of lemon and some dill.
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65 minMain dishpotato slices, chicken breast, onion, traditional olive oil, Broccoli, mix for minced meat with baking flour, tap water, medium sized egg, grated old cheese,dish of potato and broccoli -
30 minMain dishpotatoes, olive oil, skinny, baking flour, White wine vinegar, mustard,burger and cauliflower salad -
60 minMain dishzucchini, eggplant, traditional olive oil, leeks, sugo tradizionale tomato sauce in pot, fresh lasagne sheets, ground old cheese 48,Vegetable lasagna -
30 minLunchgreen bean, tuna on oil, tuna natural, cucumber, green olive, corn grain, lettuce, tomato, olive oil, lemon, baguette, White bread, olive oil, garlic,tuna salad with garlic croutons
Nutrition
660Calories
Sodium0% DV0g
Fat48% DV31g
Protein84% DV42g
Carbs15% DV45g
Fiber0% DV0g
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