Filter
Reset
Sort ByRelevance
BUBBLE
Waterzooi of redfish
A tasty recipe. The main course contains the following ingredients: fish, shallots, (white) leeks, celery, winter carrot, butter or margarine, thyme, bay leaf, fish stock (380 ml), salt, (freshly ground) pepper, redfish fillet and cream.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the shallots and cut into rings. Clean vegetables, wash and cut into strips (julienne).
-
Heat in butter, do not color. Season the shallot and vegetables with thyme and bay leaves for about 10 minutes. Remove laurel and thyme and season with salt and pepper. Meanwhile, heat in other pan fondues. Divide the fish into pieces and poach the fish in the fond in approx. 10 minutes (against boiling). Remove fish and vegetables from pans. Reduce vegetable moisture with fish liquid in about 10 minutes to half. Add cream and season with salt and pepper. Place fish and vegetables in separate sides of pan in sauce and heat well for approx. 2 minutes. Create vegetables in the middle of four plates, place fish on them and divide the sauce around it. Tasty with boiled potatoes.
-
30 minMain dishgarlic, dark green lentils, laurel leaf, sweet potato, traditional olive oil, Cajun spices, paprika mix, Organic canned tomato cubes, fresh celery,lentil dish with cajun seasoning
-
14 minMain dishpeanut oil, frozen cod fillet, onion, grated young cheese, barbecue minicrock, Provencal wok vegetable, dried thyme,scalloped cod with bantam and wok vegetables
-
35 minMain dishgnocchi di patate, aubergines, garlic, olive oil, rosemary, pomodori, goat cheese, Spinach, salad dressing balsamic,eggplant dish with pomodori
-
15 minLunchtagliatelle, olive oil, Red onion, raw ham, plum tomato, arugula, Parmesan cheese,tagliatelle with raw ham, arugula and red onion
Nutrition
410Calories
Sodium6% DV145mg
Fat40% DV26g
Protein76% DV38g
Carbs2% DV7g
Fiber4% DV1g
Loved it