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LOUISGUCCI
Sandwich fish fingers with pea puree
Sandwich with fish fingers, raw vegetables, chives, raisins and puree of pure milk spread with garden peas
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Ingredients
Directions
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Heat the oil in a frying pan with non-stick coating and fry the frozen fish fingers in 12 min. Golden brown. Times regularly.
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Meanwhile, do the coals with the raisins and dressing in a bowl and mix well together.
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Cook the garden peas in 4 minutes in water with salt if necessary. Drain, put in a high bowl and puree with the hand blender until puree. Stir in the dairy spread.
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Halve the buns and brush the bottom halves with pea puree. Spread some lamb's lettuce and put 3 fish fingers on each half.
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Cover with the top halves of the buns. Serve with the coleslaw and pea puree and lamb's lettuce.
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Nutrition
640Calories
Sodium0% DV1.000mg
Fat38% DV25g
Protein56% DV28g
Carbs24% DV71g
Fiber40% DV10g
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