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Fried plaice with orange purée
A tasty recipe. The main course contains the following ingredients: fish, carrots, flour, curry powder, plaice fillets, butter or margarine, ginger powder, ketoembar (ground coriander) and coriander.
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Ingredients
Directions
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Clean the carrots and cut them into pieces. Fry the roots in approx. 10 minutes in pan with little water and salt. Meanwhile, scrape together flour, curry powder, salt and pepper on the plate. Dab off the grain fillets in half and mix with flour mixture. Preheat four plates. Heat butter in large frying pan. Fry fillets (in portions) brown and cooked for about 6 minutes, turning halfway. Meanwhile, drain roots and mash them into coarse mash. Ginger powder and ketoembar and season with salt and pepper.
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Create carrot puree in the middle of hot plates. Apply scholfilets. Carefully cut the coriander on top. Serve with pappadums.
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Nutrition
240Calories
Sodium0% DV1.255mg
Fat20% DV13g
Protein50% DV25g
Carbs2% DV6g
Fiber8% DV2g
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