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Lukewarm salad with mackerel
A tasty Dutch recipe. The main course contains the following ingredients: fish, fennel tubers, cooked beet (500 g), mashed potatoes à la minute (natural (180 g)), watercress (a 75 g), mackerel fillet (lightly smoked (approx. 200 g)) and salad dressing balsamic (bottle a 270 ml).
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Ingredients
Directions
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Clean fennel and boil for about 12 minutes in salted water.
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Rinse cold and cut into thin slices.
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Peel beetroot and cut into slices of the same thickness.
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Prepare the puree according to instructions on the packaging and divide it over 4 plates.
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Remove hard stalks from watercress and put them on puree.
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Arrange fennel and beetroot around it.
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Pick mackerel from each other, distribute in 4 portions and put fish through watercress.
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Dressing over it..
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Nutrition
465Calories
Sodium9% DV210mg
Fat38% DV25g
Protein46% DV23g
Carbs12% DV37g
Fiber28% DV7g
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