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Erinshelly
Seawolf with green-herb butter
A tasty recipe. The main course contains the following ingredients: fish, fresh parsley (à 30 g), fresh basil (à 15 g), garlic, coarse sea salt, soft butter, solid cooking potatoes, sunflower oil, sea wool fillets (approx. 150 g), (freshly ground) salt and pepper .
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Ingredients
Directions
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Chop minced parsley and basil. Garlic peel and finely chop. Mix parsley, basil, garlic and salt with 100 grams of butter. Make butter on foil and roll up. Leave to roll in butter for about 30 minutes in frozen butter.
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Wash potatoes and cut into pieces. Heat in wok rest of butter and 1 tablespoon of oil and cover the potatoes over medium heat for about 5 minutes. Potatoes without a lid in golden brown and cooked for about 10 minutes, shoveling regularly. Dabbing the seawolf with kitchen paper and sprinkle with salt and pepper. Heat up residual oil in frying pan and lightly brown the seawolf in about 5 minutes, turning halfway. Distribute seawolf and potatoes over four plates. Cut butter into slices with hot knife and lay on fish. Serve with green asparagus tips.
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Nutrition
585Calories
Sodium37% DV880mg
Fat60% DV39g
Protein68% DV34g
Carbs8% DV24g
Fiber56% DV14g
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