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Campforestfc
Fried plaice fillet with braised pointed cabbage and puree
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Ingredients
Directions
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Peel the potatoes and cut them into pieces.
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Boil the potatoes in a pan with a low boiling water and a little salt in twenty minutes.
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Rub the plaice fillets with salt, pepper and lemon juice and leave them for five minutes.
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Cut the cabbage in quarter lengthwise and cut the hard stalk at an angle.
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Cut the parts into strips of two cm wide.
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Heat two tablespoons of olive oil in a frying pan and gently fry the onion.
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Halve the to.
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Spoon the cabbage and through it and stir-fry, stirring in five minutes.
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Sprinkle the oatmeal on a plate and roll the plaice fillets through, press well.
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Heat half of the olive oil in a frying pan and fry the plaice fillets in 7 minutes until nicely browned and cooked, turning them halfway.
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Drain the potatoes and crush them.
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Add the milk and butter and stir everything into a smooth puree.
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Season with salt, pepper and some nutmeg.
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Put the plaice fillets on plates and scoop the pointed cabbage and mash next to it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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