Filter
Reset
Sort ByRelevance
Ursula
Fish with dill oil, broad beans and braised lettuce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Purée the dill with the oil, vinegar and a good pinch of salt and pepper. Blanch the broad beans for 1 minute and cap them to remove the tough membrane (double caps).
-
Melt the butter on a low setting. Add the parsley, capers and little gem, with the cut side down.
-
Put the cod fillets on the lettuce. Steam covered for about 5 minutes until the fish is cooked, depending on the thickness of the fillets.
-
Serve the fish on the broad beans next to the little gem. Divide the dill oil over it and serve the fish directly with dill oil.
-
25 minMain disholive oil, shallot, risotto rice, dry white wine, vegetable stock of tablet, butter, Parmesan cheese,risotto with white wine and cheese -
190 minMain dishwhole chicken, Gigondas red wine, fresh thyme, traditional olive oil, smoked bacon, shallot, mushrooms, garlic, Beef broth, unsalted butter, wheat flour,coq au vin -
35 minMain dishfresh cream cheese with herbs, breakfast bacon, frozen coalfish fillet, frozen butter butter puff pastry, Broccoli,cabbage fish packages with broccoli -
15 minMain dishSesame seed, medium sized egg, rice oil, cucumber, 1 minute of white rice, Japanese wok vegetable, miso soup, Japanese soy sauce,cucumber stir-fry with sesame and omelette
Nutrition
465Calories
Fat43% DV28g
Protein60% DV30g
Carbs5% DV16g
Loved it