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Laura Pitaniello
Grilled plaice fillet with couscous fennel salad
Plaice from the grill pan with a salad of couscous, fennel, apricot, mint, dill and hazelnuts.
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Ingredients
Directions
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Prepare the couscous according to the instructions on the packaging in a large bowl. Stir with a fork.
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In the meantime, heat a frying pan without oil or butter and toast the hazelnuts in 3 min. Until golden brown. Allow to cool on a plate and chop coarsely.
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Cut the fennel tubers into slices of 0.5 cm and scoop with the rapeseed oil. Sprinkle with (freshly ground) pepper and salt.
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Remove the leaves from the sprigs of fresh mint and cut with the dill. Cut the apricots into small pieces.
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Mix the herbs, apricots, lamb's lettuce, lemon juice, oil and hazelnuts through the couscous. Season with pepper and salt.
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Heat the grill pan without oil or butter and grill the fennel in 2 parts 6 minutes. Turn halfway. Scoop the vegetables through the couscous.
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Spread the plaice fillets with the oil, sprinkle with the chili pepper, pepper and salt and grill if necessary. 3 minutes. Turn halfway.
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Serve the plaice fillets with the couscous salad and crumble the cheese over it.
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Nutrition
585Calories
Sodium14% DV325mg
Fat48% DV31g
Protein54% DV27g
Carbs15% DV44g
Fiber44% DV11g
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