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Dietz & Watson
Haddock and chestnut mushrooms
A tasty recipe. The main course contains the following ingredients: fish, butter (at room temperature), lemon (scrubbed), garlic (finely chopped), dill (finely chopped), chestnut mushrooms ((250 g), halved), mushroom broth (from tablet), haddock fillet and flour.
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Ingredients
Directions
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Put 40 g of butter in a bowl. Grate the yellow skin of the lemon and stir in the butter with the garlic, dill and 1 tsp salt. Spoon the lemon butter onto a piece of cling film, roll up into a sausage and close the ends of the foil. Place in the refrigerator until use.
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Heat 15 g of butter in a frying pan and fry the mushrooms for 5 min. Pour in the stock and cook over low heat for 20 min.
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Heat the rest of the butter in a frying pan with non-stick coating. Sprinkle the haddock with salt and pepper and dust with the flour. Fry the fish for 5 minutes on medium heat. Turn halfway. Divide the mushrooms over a plate and place the fish on it. Cut the lemon butter into slices and place on the fish. Tasty with potato croquettes and broccoli.
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Nutrition
665Calories
Sodium0% DV1.005mg
Fat88% DV57g
Protein56% DV28g
Carbs3% DV10g
Fiber8% DV2g
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