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Bentbrandt
Potato tarts with crayfish
A tasty recipe. The starter contains the following ingredients: fish, butter, potatoes (solid cooking (eg Lady Christl), peeled), crayfish (a 100 g), extra virgin olive oil, lemon (pressed), arugula (lettuce and 75 g).
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Melt the butter in a saucepan over low heat.
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Leave the melted butter in place so that the milk components settle.
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Spoon the butter with a spoon to leave a clear yellow butter.
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Cut the potatoes into slices of 2 mm.
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Place them in the cocottes.
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Sprinkle pepper and salt on each layer of potatoes.
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Pour the clear butter over it.
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Leave the milk components in the pan.
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Place the cocottes in the middle of the oven and fry the tarts in 30 min.
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Until golden brown and done.
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Cover the cakes with aluminum foil if they turn too brown.
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Remove the cocottes from the oven and pour the excess butter.
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Remove the potato cakes from the cocottes.
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Spoon the crayfish in a bowl with the oil and add lemon juice to taste.
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Place the tarts on 4 plates and scoop the crayfish around it.
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Divide the arugula around the cakes and crayfish..
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Nutrition
405Calories
Sodium0% DV1.450mg
Fat45% DV29g
Protein22% DV11g
Carbs8% DV25g
Fiber12% DV3g
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