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Crispy cod fillet with parsley puree
Crispy fried cod fillets with fresh parsley puree, carrots and snow peas.
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Ingredients
Directions
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Peel the potatoes, cut into equal pieces and boil them in plenty of water with salt if necessary in 20 minutes.
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Meanwhile, cook the carrots 8 min. Add the pea pods for the last 2 min. Drain in a colander and rinse briefly under cold running water.
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Cut the cod fillet into 4 pieces. Put the breadcrumbs in a deep plate. Beat the eggs in a second plate.
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Sprinkle the cod fillets with the flour, pepper and salt. Drain the cod in succession through the egg and breadcrumbs.
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Heat the oil in a frying pan with non-stick coating and fry the cod fillet in 8-10 min. Golden brown. Turn halfway.
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Slice the parsley. Drain the potatoes. Add the butter, milk, parsley and nutmeg and stamp with the puree pestle into a coarse puree.
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Season with pepper and salt. Divide the cod fillet with the parsley puree and vegetables over the plates.
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Nutrition
570Calories
Sodium27% DV640mg
Fat26% DV17g
Protein68% DV34g
Carbs22% DV65g
Fiber40% DV10g
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