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MegVanderpoel
Grilled North Sea sole with remoulade sauce
A tasty recipe. The main course contains the following ingredients: fish, sunflower oil, North Sea sole *, lemon mayonnaise (jar 350 ml), crème fraîche (125 ml cup), Zaanse mustard (coarsely ground), sour pickles ((340 g jar), in small cubes), flat parsley ((a 20 g), leaves chopped), capers (jar 100 g) and lemon (in 6 parts).
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Ingredients
Directions
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Preheat the oven to 125 ° C. Brush the grill pan with 1 tbsp oil and place on the fire. Brush 1 fish with 2 tbsp oil and sprinkle with salt and pepper. Gril 5 min. Halfway. Put in the baking dish. Grill the other fish in the same way. The grill pan is still fat enough, so you do not need to grease again. If the pan seems too dry, sprinkle with 1 more oil. Fry the fish in approx. 8 min. In the oven.
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Meanwhile, mix the lemon mayonnaise with the crème fraiche, mustard, pickle, parsley and capers. Season with salt and pepper and a little vinegar from the jar of pickle. Serve the fish with the remoulade sauce and lemon wedges.
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Nutrition
470Calories
Sodium5% DV130mg
Fat68% DV44g
Protein32% DV16g
Carbs1% DV2g
Fiber8% DV2g
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