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.
-
25 minMain disholive oil, potatoes, carrots, bunch onions, cumin, tomato juice, white hazelnuts, paprika, fresh spinach,summer stew with spinach and fried hazelnuts
-
25 minMain dishbratwurst, shell paste, traditional olive oil, fresh spinach, garlic, tomato,spicy spinach minced meat
-
30 minMain dishonion, garlic, winter carrot, celery, traditional olive oil, Umami bombe fitted, pomodorini, zucchini, linguine, Parmigiano Reggiano,richly filled vegetable pasta
-
25 minMain dishcelery, peanut oil, pork shawarma strips, paprika, sliced young cheese, kidney beans in pot, White beans in tomato sauce, medium sized egg,casserole with shawarma and egg
Nutrition
555Calories
Sodium0% DV0g
Fat23% DV15g
Protein72% DV36g
Carbs21% DV62g
Fiber0% DV0g
Loved it