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TKDANIELSON
Steamed fish fillet with beet sauce and green rice
Also try this delicious steamed fish fillet with beet sauce and green rice
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Ingredients
- 500 gram tilapia fillet in 4 pieces
- 500 gram cod fillet in 4 pieces
- 500 gram coalfish fillet in 4 pieces
- 400 milliliters fish stock of tablet
- 1 shallot shredded
- Freshly sour apple shredded
- 50 gram butter
- 1 tablespoon cane sugar
- 1 tablespoon Brown sugar
- 1 mespoint coriander powder (ketoembar)
- 1 mespoint clove powder
- 1 star anise
- 1 laurel leaf
- 2 tablespoon balsamic vinegar
- 400 gram cooked beet peeled, in pieces
- 200 milliliters veal stock
- 200 milliliters meat broth from tablet
- 100 gram butter cold, in small blocks
- 400 gram pandan rice
- 3 tablespoon fresh chives pureed
- 3 tablespoon parsley pureed
- 2 tablespoon lemon juice
- 1 tablespoon peanut oil
Directions
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Start with the beet sauce. Fry the shallot and the apple in the butter. Add the sugar, coriander, clove and star anise and let caramelise lightly.
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Extinguish with balsamic vinegar. Let everything boil down to a syrup. Remove the star anise.
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Add the beet and fondue or the stock and let it boil down to half liquid. Puree everything and beat in cold chunks of butter so that the sauce binds.
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Keep the sauce warm in a thermos.
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Cook the rice. Roll the fish fillets, sprinkled with salt and pepper, loosely and place them side by side on a sieve above the hot fish stock in a pan.
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Cook the fish covered in 4-6 minutes. Stir the green herbs with the lemon juice and oil through the cooked rice.
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Serve the fish on warm plates with the beet sauce and the green rice.
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Nutrition
850Calories
Sodium0% DV0g
Fat58% DV38g
Protein68% DV34g
Carbs30% DV90g
Fiber0% DV0g
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