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Steamed fish fillet with beet sauce and green rice
 
 
4 ServingsPTM45 min

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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Directions

  1. 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.
  2. Extinguish with balsamic vinegar. Let everything boil down to a syrup. Remove the star anise.
  3. 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.
  4. Keep the sauce warm in a thermos.
  5. 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.
  6. Cook the fish covered in 4-6 minutes. Stir the green herbs with the lemon juice and oil through the cooked rice.
  7. 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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