Filter
Reset
Sort ByRelevance
Campforestfc
Fried plaice fillet with braised pointed cabbage and puree
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and cut them into pieces.
-
Boil the potatoes in a pan with a low boiling water and a little salt in twenty minutes.
-
Rub the plaice fillets with salt, pepper and lemon juice and leave them for five minutes.
-
Cut the cabbage in quarter lengthwise and cut the hard stalk at an angle.
-
Cut the parts into strips of two cm wide.
-
Heat two tablespoons of olive oil in a frying pan and gently fry the onion.
-
Halve the to.
-
Spoon the cabbage and through it and stir-fry, stirring in five minutes.
-
Sprinkle the oatmeal on a plate and roll the plaice fillets through, press well.
-
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.
-
Drain the potatoes and crush them.
-
Add the milk and butter and stir everything into a smooth puree.
-
Season with salt, pepper and some nutmeg.
-
Put the plaice fillets on plates and scoop the pointed cabbage and mash next to it.
-
25 minMain dishoven fries, Italian bread roll, winter carrot, garlic, full yogurt, Pesto, olive oil, fish stick, cucumber, dried Italian herbs, mayonnaise,fish stick burger with carrot spread and herb fries -
140 minMain dishpomegranate juice, chicken, butter, cardamom powder, ground cinnamon, ground coriander, walnuts,chicken with pomegranate syrup -
180 minMain dishgarlic, Red onion, celery, winter carrot, salt, lean beef roast, traditional olive oil, wheat flour, sprig of rosemary, brown beer, Cheddar Tophat 48, puff pastry fresh, medium sized egg,beef and bear pie -
40 minMain dishflour, egg, milk, butter, breakfast bacon, Red onion, thyme leaves, kitchen syrup,bacon pancakes with red onion and thyme
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it