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DEWEESE
Fish gratin with orange-fennel salad
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Ingredients
Directions
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Preheat the oven to 180ºC.
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Heat the stock and poach the fish for 2-3 minutes. Scoop out of the pan and spread over the dishes.
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For the salad, clean 1 orange and grate 1 teaspoon of the peel. Peel the 2 oranges thick and divide them into wedges. Collect the juice.
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Divide the orange, fennel, red onion and olives over 4 dishes.
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Mix orange juice and grate with the olive oil, salt and pepper and sprinkle the salad with this dressing.
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Melt the butter and add the flour. Add the milk in portions and stir to a smooth sauce. Mix in the aged cheese, cayenne pepper and chives.
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Spread the cheese sauce over the fish in the dishes and sprinkle with the Parmesan cheese. Grate in the middle of the oven in 10-12 minutes.
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Serve the fish gratin with the salad and bread.
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Nutrition
520Calories
Sodium0% DV0g
Fat35% DV23g
Protein78% DV39g
Carbs12% DV36g
Fiber0% DV0g
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