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Teal LaFollette
Fried cod fillet with chicory salad
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Ingredients
Directions
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Beat the egg.
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Cut the chives finely.
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Cut the apricots into small pieces.
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Cut the bread into pieces.
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Grind the bread with hazelnuts and cheese in the food processor into a fine, crisp mixture.
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Cut the cod fillets into equal pieces (1 per person) and rub them in with salt and freshly ground pepper.
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First take the pieces of fish through the egg and then around the crumb, press well.
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Leave to lie down for a moment.
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Cut the stalks of the bushes of chicory.
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Cut the bushes into 3-4 cm pieces.
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In a salad bowl, beat the lemon juice with half of the olive oil, chives and some salt and pepper to make a dressing and spoon in the chicory and pieces of apricot.
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Heat the remaining olive oil in a frying pan and bake pieces of cod in 6-8 minutes nicely browned and just cooked.
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Turn them back after 3-4 minutes.
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Serve the cod with chicory salad and cooked baby potatoes.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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