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AINGEAL
Mustard fish ragout
A tasty recipe. The main course contains the following ingredients: fish, shallots, butter or margarine, redfish fillet (a ca. 250 g), flour, crème fraîche (a 125 ml), Zaanse mustard (pot a 335 g), mini carrots (a 300 g) and Italian bulbs.
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Ingredients
Directions
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Clean and shred scallops.
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Heat in butter.
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Prune scallions for about 2 minutes.
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Redfish cut into pieces and sprinkle with salt, pepper and flour.
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Redfish for about 3 minutes.
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Add crème fraîche and mustard and bring to the boil.
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Sauce gently for about 4 minutes.
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Meanwhile, boil the carrots for about 5 minutes.
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Season the ragout with salt and pepper.
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Italian bread rolls up.
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Divide the ragout.
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Serve with boiled carrots..
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Nutrition
560Calories
Sodium30% DV715mg
Fat32% DV21g
Protein76% DV38g
Carbs18% DV54g
Fiber20% DV5g
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