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Sauerkraut stew with pangasius fillet
A tasty Dutch recipe. The main course contains the following ingredients: fish, crumbly potatoes (peeled), sauerkraut (uncooked), olive oil, pangasius fillet (fish), cat bacon ((without rind), cut), crème fraîche and dry thyme.
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Ingredients
Directions
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Boil the potatoes in a bottom of water with salt with the lid on the pan in 20 minutes until done.
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In another pan, sauté the sauerkraut with the oil and simmer for 15 minutes on low heat with the lid on the pan.
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Cut the pangasius fillets in half lengthwise and pat dry with kitchen paper.
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Sprinkle the pieces of fish to taste with (freshly ground) pepper.
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Wrap each piece of fish with a few slices of bacon and stick them with a cocktail stick.
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Fry the bacon-wrapped pieces of fish in a dry frying pan (with non-stick coating) over low heat in 4-5 minutes per side until done.
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Mash the potatoes with the crème fraîche and the thyme.
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Divide the stew and sauerkraut over four plates and place the fish next to it.
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Serve immediately..
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Nutrition
565Calories
Sodium16% DV380mg
Fat46% DV30g
Protein60% DV30g
Carbs15% DV44g
Fiber20% DV5g
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