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Antifreez
Tagliatelle with tomato and fish balls
A tasty recipe. The main course contains the following ingredients: fish, lemon (polished), coalfish ((400 g, frozen), thawed), egg (beaten), tagliatelle (bag 500 g), onion (chopped), sweet pointed peppers (in pieces) and tomatoes (in pieces).
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Ingredients
Directions
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Grate the yellow skin of the lemon and squeeze out the fruit. Loosen the fish with a fork and mix with the egg, 4 tbsp lemon juice and the grater. Add pepper and salt to taste. Purée briefly with the hand blender and turn balls of the size of a walnut with wet hands.
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Cook the tagliatelle al dente according to the instructions on the package. In the meantime, heat the oil in a frying pan and fry the balls for about 4 minutes. Remove them from the pan and keep them warm. Fry the onion in the same pan for 4 minutes. Turn the heat up and fry the pepper for 3 minutes. Add the tomatoes and season with salt and pepper. Divide the pasta over 4 plates. Spoon the vegetables and fish balls on them.
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Nutrition
520Calories
Sodium39% DV925mg
Fat25% DV16g
Protein68% DV34g
Carbs20% DV60g
Fiber24% DV6g
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