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SHELAGGIE
Summer fish dish
Casserole with carrot, potatoes and plaice.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Meanwhile cut the carrots into small pieces and cut the leek into thin rings. Mix the vegetables with the potatoes.
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Meanwhile, cut the parsley fine. Prepare the sauce according to the instructions on the package with the water. Mix in half of the parsley.
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Divide half of the vegetable-potato mixture over the greased oven dish and spread half of the sauce over it.
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Sprinkle the plaice fillet with pepper and salt and place on the vegetables in the oven dish.
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Cover with the rest of the vegetable-potato mixture and the rest of the sauce.
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Bake for approx. 35 min. In the middle of the oven. Sprinkle with the rest of the parsley.
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135 minMain dishwheat flour, wheat semolina, dried yeast, tap water, salt, liquid honey, traditional olive oil, tomato cubes, grilled red pepper, garlic, fresh basil, mini buffalo mozzarella, raw ham, truffle mushroom tapenade, mascarpone, arugula,grilled pizza with raw ham and truffle mascarpone -
35 minMain dishshallot, garlic, leeks, unsalted butter, petit beurre bread, fresh thyme, old goat's cheese, chicken broth tablet, grated beetroot, water,beet soup with goat cheese croutons -
20 minMain dishfresh spinach, frozen spinach, mild olive oil, onion, garlic, dried marjoram, dried oregano, flour, chicken broth from tablet, vegetable stock of tablet, cream cheese, egg,creamy spinach soup -
25 minMain dishmeat tomato, bunch onion, lean ground beef, bread-crumbs, Mexican seasonings mix, Tortilla wraps, traditional olive oil, grated mature cheese,Quesadilla with minced meat
Nutrition
450Calories
Sodium23% DV560mg
Fat12% DV8g
Protein56% DV28g
Carbs20% DV61g
Fiber36% DV9g
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