Filter
Reset
Sort ByRelevance
Teal LaFollette
Fried cod fillet with chicory salad
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Beat the egg.
-
Cut the chives finely.
-
Cut the apricots into small pieces.
-
Cut the bread into pieces.
-
Grind the bread with hazelnuts and cheese in the food processor into a fine, crisp mixture.
-
Cut the cod fillets into equal pieces (1 per person) and rub them in with salt and freshly ground pepper.
-
First take the pieces of fish through the egg and then around the crumb, press well.
-
Leave to lie down for a moment.
-
Cut the stalks of the bushes of chicory.
-
Cut the bushes into 3-4 cm pieces.
-
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.
-
Heat the remaining olive oil in a frying pan and bake pieces of cod in 6-8 minutes nicely browned and just cooked.
-
Turn them back after 3-4 minutes.
-
Serve the cod with chicory salad and cooked baby potatoes.
-
10 minMain dishThai chicken fillet cubes with lemongrass, Chinese coal, Red pepper, winter carrot, fresh chives, mayonnaise, ketjapmarinademanis, sesame oil,creamy oriental chicken-coleslaw
-
20 minMain dishchicken breast, paprika, olive oil, Greek yoghurt, garlic, gyro herbs, Italian spices, vine tomato, cucumber, pita bread, mixed leaf lettuce,pita bread healthy with chicken
-
15 minMain dishsunflower oil, beef strips natural, rendang sauce, iceberg lettuce, cucumber, bean sprouts, Chinese noodles, satay sauce,fast rendition
-
30 minMain dishpine nuts, Red onions, lemon, oranges, grapefruits, oil, fresh spinach, onions, chestnut mushrooms, beef fillet, creme fraiche, cognac, fresh parsley,tenderloin with citrus salad
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it