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Sheryl Cole
Fish schnitzels with ravigote sauce and spring jellyfish
A tasty recipe. The main course contains the following ingredients: fish, oil, sea schnitzels (frozen), pre-cooked baby potatoes (700 g), sugar pods (frozen, 450 g), fresh mint ((a 15 g), cut into strips), fresh chives ((25 g), finely chopped) and ravigote sauce (bottle at 250 ml).
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Ingredients
Directions
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Fry 4 tbsp oil in large frying pan.
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Fish schnitzels in 10 min.
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Crispy and brown baking.
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Meanwhile, potatoes in salted water boil for 10 minutes.
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Snow peas last 5 minutes.
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Heat residual oil in small saucepan.
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Take the pan of fire and stir in fresh mint.
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Drain the potatoes and snow peas and mix in a bowl with mint oil.
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Sprinkle chives over it.
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Season with salt and pepper.
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Spread fish, sauce and potatoes over four plates..
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Nutrition
550Calories
Sodium0% DV1.995mg
Fat46% DV30g
Protein42% DV21g
Carbs16% DV49g
Fiber76% DV19g
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