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Fish skewer with seasoned pommes anna and spicy turmeric yoghurt
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Ingredients
Directions
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Preheat the oven to 200ºC.
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Heat a knob of the butter and fry the shallot with the spices about 4 minutes. Add the rest of the butter and melt with stirring. Spoon the melted butter into a bowl.
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In the meantime, scrape the potatoes into thin slices. Scoop the sesame through the butter, so that all slices are covered with a layer. Grind a little salt and pepper.
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Stack the potato slices in the cavity molds and drizzle with the remaining butter. Cover the mold with aluminum foil and bake the potatoes for 25 minutes in the oven.
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In the meantime, place the skewers on a baking tray with parchment paper and brush lightly with oil. Remove the foil from the potatoes and fry for 10 minutes with the skewers. Heat the plates for 5 minutes at the bottom of the oven.
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Carefully remove the Anna from the muffin mold with 2 scoops and put 3 piles on each plate. Place the fish skewer and drizzle the yoghurt (see tip) along the dish. Garnish with dill.
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Nutrition
415Calories
Fat35% DV23g
Protein20% DV10g
Carbs7% DV21g
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