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Wei Zheng
Seaweed with almond crust and coriander mayonnaise
A tasty recipe. The main course contains the following ingredients: fish, fresh coriander (15 g), sambal oelek, ginger syrup, yoghurt mayonnaise, old white bread, garnish almonds (45 g), garlic, stir-fry oil, salt and sea wool fillets (a ca. 225 g).
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Ingredients
Directions
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Keep four twigs from coriander, put the rest in a food processor. Add Sambal, ginger syrup and yogurt mayonnaise and mix everything into nice smooth mayonnaise. Place in a refrigerator until used. Cut off bread crusts. Bread crumble in food processor. Add and finely chop almonds. Peel the garlic and press it over it. Add oil and some salt and mix briefly.
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Preheat the oven to 200 ° C or gas mark 4. Cover the baking sheet with parchment paper and place seaweed fillets on top. Almond mixture to distribute. Seawolf in the middle of oven for about 15 minutes. Meanwhile preheat four plates. lay the seawolf fillets on plates, create mayonnaise next to them. Garnish with reserved twigs of coriander.
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Nutrition
405Calories
Sodium0% DV4mg
Fat31% DV20g
Protein88% DV44g
Carbs4% DV13g
Fiber48% DV12g
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