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Kelly-Thibault
Crispy cod with colorful rice and cucumber dip
Tonight on the menu: crispy cod. With yellow rice, orange carrots and green peas also a treat to watch.
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Ingredients
Directions
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Bring the water to the boil with the chicken stock. Meanwhile, clean the onion and cut it.
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Heat the oil in the frying pan and fry the onion for 1 min. Add the rice and fry for 1 min. Add the hot stock.
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Boil the rice on low heat with the lid on the pan in 15 min. Until done.
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Add the carrots after 5 minutes. Let the dowels drain and add the last 3 min. Stir occasionally.
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Meanwhile, heat the oil in a frying pan and fry the cod fillets over medium heat in 8 min. Until golden brown and done. Turn halfway.
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Wash the cucumber, halve in length and scrape out the seed tables with a teaspoon. Cut the flesh into pieces.
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Put the dill-horseradish dressing in a high beaker and puree with the hand blender. Slice the parsley.
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Stir in the parsley and season with salt and pepper. Serve together with the cod and cucumber dip.
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Nutrition
845Calories
Sodium0% DV1.240mg
Fat57% DV37g
Protein62% DV31g
Carbs31% DV92g
Fiber40% DV10g
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