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Lukewarm salad with seawolf and mussels
A tasty recipe. The main course contains the following ingredients: fish, haricot beans (in oblique pieces of 2 cm), green beans (halved), peas (fresh or frozen), shallot (finely chopped), white wine vinegar, extra virgin olive oil, cooked mussels and seawolf (of 100 g).
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Ingredients
Directions
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Bring plenty of water to the boil in a pan. Sprinkle the string beans and green beans in the pan and cook for 3 minutes. Add the peas and cook the vegetables for about 5 minutes until al dente. Drain them in a colander and allow them to cool slightly.
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Stir the shallot and vinegar in a large bowl and marinate the shallot for 5 minutes. Stir 4 tbsp of the oil through the vinegar. Chop the mussels coarsely and scoop them with salt and pepper to taste through the dressing.
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Scoop the vegetables through the mussel dressing in the bowl. Add salt and pepper to taste and spread the salad over 4 large deep plates.
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Sprinkle the fish with salt and pepper and brush them with the remaining tablespoon of oil.
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Heat a frying pan. Roast the pieces of fish on each side for about 2 minutes. Put the catfish on the salad and serve immediately.
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Nutrition
300Calories
Sodium0% DV5mg
Fat26% DV17g
Protein54% DV27g
Carbs3% DV10g
Fiber4% DV1g
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