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Lebanese Cuisine
Fish finch with spinach sauce
Pangasius rolls in Coburger ham.
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Ingredients
Directions
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Cut the fish into pieces, put the parsley and mustard in the food processor and grind. Form 4 rolls of fish mince with moist hands.
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Place 2 slices of ham crosswise. Put a fish roll in the middle. Fold the 2 sides in first, then the bottom up and roll up loosely.
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Repeat with the rest of the fish rolls.
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Heat the oil in a pan. Add the spinach in portions and let it shrink all the time.
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Put the spinach in a sieve and press out the moisture with the convex side of a spoon. Chop the onion and finely chop the garlic.
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Heat the oil in the same pan and fry the onion and garlic for 1 min on medium heat. Add the rice and cook for 2 minutes until the grains shine.
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Add a dash of hot stock and stir until it is absorbed. Then add another dash and continue until the risotto is almost done.
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This takes about 20 minutes. Meanwhile, cut the fennel into thin slices and add after 10 minutes.
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Meanwhile, heat the oil in a frying pan. Fry the finches over high heat in 2 min. Brown.
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Turn the heat down and bake for 8 minutes. Times regularly.
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Turn off the heat, add the spinach and cheese to the risotto and stir. Leave for 1 min. Serve the risotto with the fish finches.
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Nutrition
605Calories
Sodium0% DV1.825mg
Fat35% DV23g
Protein66% DV33g
Carbs21% DV64g
Fiber20% DV5g
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