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ANNEBELLE KOMAREK
Poached seawolf
A tasty recipe. The main course contains the following ingredients: fish, lemon (scrubbed), zucchini, beef stock (a 380 ml), seaweed (at room temperature), eggs (split (egg white is not used)), butter (melted), rocket (lettuce and bag) a 75 g).
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Ingredients
Directions
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Pull out the fruit with a pinch of zest from the lemon zest and press.
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Halve the zucchini in the length and cut with a peeler ribbons of the zucchini.
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Bring the fish fond with half of the lemon strips in a frying pan to the boil, add the zucchini and cook for 1-2 min.
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Scoop out the courgette and rinse under cold running water.
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Take the boiling fish fond from the heat, put the catfish in it, put the lid on it and poach 10-12 min.
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Beat the egg yolks with the lemon juice and heat au bain-marie.
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Beat the yolks with a whisk for 5-6 minutes until the sauce binds.
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Remove the bowl from the pan and add the melted butter in a stream, until the sauce is thick and shiny.
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Add salt and pepper.
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Spoon the zucchini ribbons with the arugula and spread over 4 warm plates.
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Take the fish out of the liquid, place it on the vegetable mixture and pour the lemon sauce over it.
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Sprinkle with the rest of the lemon zest and some..
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Nutrition
450Calories
Sodium0% DV2.080mg
Fat45% DV29g
Protein86% DV43g
Carbs1% DV4g
Fiber32% DV8g
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