Filter
Reset
Sort ByRelevance
Constantly_experimenting
Sprout stew
Dutch stew with potatoes, Brussels sprouts, cod fillet, tapenade, almond shavings and crème fraîche.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean the sprouts.
-
Peel the potatoes and cut them into pieces. Boil them in water with salt in 20 minutes until done. Add the sprouts after 5 minutes.
-
In the meantime, preheat the oven to 200 ° C.
-
Place the cod on a baking tray covered with parchment paper. Brush with the tapenade and sprinkle with the almond shavings.
-
Bake the cod in the oven for about 20 minutes until done.
-
Drain the potatoes and sprouts and add the crème fraîche. Stamp with puree pestle. Add pepper and possibly salt.
-
Serve with the cod. Bon appétit! .
Blogs that might be interesting
-
45 minMain dishBroccoli, fresh green beans, Red pepper, mushrooms, traditional olive oil, dough for savory pie, Full Milk, grated young cheese,vegetable pie with cheese sauce -
45 minMain dishsmoked bacon, traditional olive oil, winter carrot, garlic, celery, onion, chicken broth tablet, tomato cubes, water, conchigliette (pasta), fine frozen garden peas, fresh flat parsley, lima canned beans,lenteminestrone -
65 minMain dishChinese coal, Pink shrimps, egg, turkey mince, garlic, ground cumin, ground coriander (ketoembar), sambal, chicken bouillon,cabbage rolls with indian minced meat -
360 minMain dishtraditional olive oil, rib-bovine, onion, celery, balsamic vinegar, brown beer, vegetable stock of tablet, unsalted butter, mixed mushrooms, shallot, rosemary needles, fresh thyme,heart warming winter stove
Nutrition
535Calories
Sodium7% DV165mg
Fat32% DV21g
Protein54% DV27g
Carbs18% DV55g
Fiber40% DV10g
Loved it