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Endive-rucola stew with smoked mackerel
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Ingredients
Directions
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Chop the onions coarsely.
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Peel the potatoes and cut them into pieces. Boil the potatoes in a pan with a large bottom of water with a little salt in 15 minutes.
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Meanwhile, clean the mackerel; remove the head and pull the sheet off. Remove the fish meat from the bone and check for small pieces of corn.
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Drain the potatoes, crush them and stir in butter, nutmeg and as much milk as necessary. Add hand-endive and rucola beforehand and heat in a jiffy until the leaves begin to shrink.
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Serve in warm deep plates and divide the mackerel with chopped onions and capers over it.
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Nutrition
730Calories
Fat62% DV40g
Protein70% DV35g
Carbs18% DV53g
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