Filter
Reset
Sort ByRelevance
Metzstar
Pollock with orange and raisins
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the potatoes in water with a little salt. Grate the peel of 1 orange off and press out both fruits.
-
Fry the onion in 1 tablespoon of olive oil. Stir in the raisins and orange zest and stir in the orange juice and mustard until smooth. Warm for another minute.
-
Mix the flour with the rosemary. Divide the fish into 4 portions. Sprinkle them with salt and pepper and pass them through the flour mixture.
-
Heat 1 tablespoon of oil in a frying pan with non-stick coating and fry the fish around brown.
-
Meanwhile, cook the peas for a minute and drain them. Drain the potatoes and stamp with the rest of the olive oil, salt, pepper, spring onion and peas into a coarse puree.
-
Serve the fish with the puree and a large spoon of the sauce.
-
20 minMain dishcurry, flour, egg, milk, waspene, carrots, leeks, olive oil, peanut oil, lemon, mayonnaise,three-in-the-pan with carrot, leek and lemon mayonnaise
-
50 minMain disholive oil, lemon, thyme leaves, tomato paste, paprika, garlic, Red pepper, frozen shrimp with head,spicy large prawns
-
40 minMain dishpotatoes, olive oil, chicory, oranges, tenderloin, butter, Orange Marmelade,meat and marmalade
-
35 minMain dishtrout, Red onions, smoked bacon, (freshly ground) pepper, dried tarragon, cold butter or margarine, dry white wine, butter to grease,trout with bacon and onions
Nutrition
555Calories
Sodium0% DV0g
Fat23% DV15g
Protein72% DV36g
Carbs21% DV62g
Fiber0% DV0g
Loved it