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Charles Thomas
Pollock fillet and lemon potatoes
A tasty Dutch recipe. The main course contains the following ingredients: fish, potatoes (solid, peeled), broccoli (in florets and stalks), coalfish fillet ((bag 750 g, frozen), thawed), olive oil, lemon (squeezed) and crème fraîche (125 ml).
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Ingredients
Directions
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Cut the potatoes into pieces and cook them in water with salt in 20 minutes until done. Meanwhile, cook the broccoli in approx. 5 min. Until al dente.
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Dab the fish fillets dry with kitchen paper and sprinkle with salt and pepper. Heat 2 tbsp oil in a frying pan and fry the fish in 4-6 min. Light brown and just done. Turn between times. Meanwhile, mix the remaining oil with the lemon juice and pepper and salt to taste until a dressing.
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Take the fish out of the pan. Pour 75 ml of water into the pan and stir the cakes. Add the crème fraîche and heat over low heat, add 1-2 tbsp water extra if the sauce is too thick. Season with salt and pepper.
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Drizzle the potatoes with the lemon dressing. Divide the fish over 4 plates and serve with the cream sauce, the broccoli and the lemon potatoes.
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Nutrition
615Calories
Sodium35% DV840mg
Fat45% DV29g
Protein74% DV37g
Carbs17% DV52g
Fiber20% DV5g
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