Filter
Reset
Sort ByRelevance
Kyle
Crispy pangavis with crisp and fresh tomato salad
Crispy Dutch pangavis with Opperdoezer bock and fresh tomato salad.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Wash and halve the potatoes and cook them (without peeling them) in a pan of water with a little salt in 20 minutes until tender. Turn off the heat.
-
Drain the potatoes and let dry with the lid on the pan for 1 min.
-
Meanwhile, wash the tomatoes and cut them into pieces. Peel the onion and cut into half rings. Slice the chives.
-
Press out the lemon for the dressing and mix the juice with the oil. Season with salt and pepper.
-
Mix the tomatoes, onion, 2/3 of the chives and the dressing through the salad.
-
Meanwhile, heat the oil in a frying pan with non-stick coating and fry the pangavis over medium heat in 8 min. Around golden brown and done.
-
Turn halfway. Drain on kitchen paper.
-
Spoon the rest of the chives through the bantam and distribute them over the plates. Serve with the pangavis and tomato salad.
Blogs that might be interesting
-
35 minMain dishBroccoli, pre-cooked potato slices, traditional olive oil, fresh salmon fillet, Cherry tomatoes, fresh green asparagus, pancetta, dried oregano, lime,miljuschka witzenhausens salmon with potatoes and vegetables on one plate -
60 minMain dishfrozen butter butter puff pastry, sprouts, onion, chestnut mushrooms in a bowl, unsalted butter, dried thyme, dairy spread chives light, medium sized egg,sprout cake with mushrooms -
20 minMain dishbutter, Dutch meatballs, Provencal stir-fry mix, onion, Capuchin, Piccalilly,Capuchin with minced meat and piccalilli -
40 minMain dishCherry tomatoes, bay leaves, garlic, olive oil, fresh lasagne sheets, anchovy fillets,lasagnette with tomato and anchovies
Nutrition
535Calories
Sodium22% DV535mg
Fat34% DV22g
Protein42% DV21g
Carbs20% DV59g
Fiber32% DV8g
Loved it