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Lilcreep
Fried plaice fillet with lukewarm rice salad
Salad of rice with celery, peas and carrots and fried plaice.
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Ingredients
Directions
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Boil the eggs hard in 8 minutes. Scare, peel and cut into pieces.
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In the meantime, cut the onion and cut the celery into bows.
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Heat the butter in a frying pan and fry the onion for 5 minutes on low heat. Add the curry powder and the rice and crumble the bouillon tablet above it.
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Stir-fry 3 min. Add the celery, peas and carrot julienne and stir-fry for another 3 minutes.
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Spoon the rice salad into a large flat dish.
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Slice the parsley and mix through the rice. Season the rice salad with salt and pepper and put the egg on it.
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Sprinkle the plaice fillets on both sides with the flour and shake off the excess flour. Sprinkle to taste with salt and pepper.
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Heat the rest of the butter in a frying pan and fry the fish over 2-3 min. On high heat until golden brown and done. Turn halfway.
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Serve the rice salad with the fried plaice fillet.
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Nutrition
550Calories
Sodium35% DV840mg
Fat28% DV18g
Protein66% DV33g
Carbs20% DV59g
Fiber36% DV9g
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