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TERESACLARK
Fried cod with shallots-cranberry compote
Cod fillet baked with potatoes and a compote of shallots, balsamic vinegar and cranberry.
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Ingredients
Directions
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Clean two large potatoes under running water and cut lengthwise into slices of approx. 1/2 cm thick. Cook in pan with little water and salt potato slices for about 5 minutes until done.
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Peel shallots and cut into 8 parts. Heat in 1 tablespoon oil and fry shallot in 3 minutes brown. Add 1/2 dl of water and let shallot finely covered in about 4 minutes.
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Stir in cranberry compote and balsamic vinegar and heat over low heat for about 2 minutes. Season to taste with salt and pepper.
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Heat up grill pan or dry skillet until it is piping hot. Spread potato slices thinly with about 1 tablespoon of oil and grill in grill pan in approx. 8 minutes nicely browned and al dente, halfway turning.
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Cut cod fillet in two equal pieces and rub with salt and pepper and swirl through flour. Heat in frying pan residual oil. Bake cod in about 6 minutes, then carefully halfway.
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Place slices of roasted potato on top of two plates. Put cod on it. Spoon shallot-cranberry compote next to it. Serve with cucumber salad with capers.
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Nutrition
455Calories
Sodium20% DV480mg
Fat34% DV22g
Protein44% DV22g
Carbs14% DV42g
Fiber28% DV7g
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