Filter
Reset
Sort ByRelevance
WhitneyLW
Root stew with spring onions and fried fish burgers
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and cut into cubes.
-
Peel the carrots with a peeler and cut them into slices of 1 cm thick.
-
Cut the spring onions (also the green) into slices of 1 cm thick.
-
Finely chop the parsley.
-
Press the orange.
-
Heat half of the butter in a pan.
-
Spoon the potato and carrot with salt and add 25 ml per person of water.
-
Smother covered for 10 minutes.
-
Scoop the spring onions and continue for 2-3 minutes.
-
Heat the rest of the butter in a frying pan and fry the fish burgers golden brown and cooked for 6-8 minutes.
-
Keep them warm under aluminum foil.
-
Stir in the orange juice and mustard through the shortening and reduce to a nice gravy.
-
Stir the root mixture into a coarse stew, stir in the parsley and season with salt and pepper.
-
Spoon on plates and make a well in the middle.
-
Put in the gravy.
-
Place the fish burgers next to the stew.
-
60 minMain dishroot, pine nuts, white cheese cubes, bunch onion, basil, butter, pesto alla genovese, olive oil, filo pastry, Sesame seed,filo package with carrot and cheese -
45 minMain dishbuttered puff pastry, zucchini, Scottish salmon fillets, (freshly ground) pepper, raw ham, egg, parsley, creme fraiche, garlic, lemon juice, salt, baking flour to pollinate,salmon in dough crust -
50 minMain dishfloury potatoes, Catalan bratwurst, onion, Red pepper, tomato cubes, dried Provençal herbs, semi-skimmed milk, unsalted butter,Mediterranean casserole with sausage and puree -
15 minMain dishmedium sized egg, peanut oil, chilled potato wedges with peel, leeks, grilled red peppers in a pot, picadillo, tomato frito, fresh coriander,stew of leek, tomato, potato and egg
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it