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.
-
15 minMain dishtomato, chicken breast, traditional olive oil, canned corn, hot salsa sauce, low-fat yogurt, low-fat yogurt,tortillas with yogurt salsa
-
30 minMain dishfresh pumpkin, Red onion, garlic, unsalted butter, ras el hanout spices melange, raisins, tap water, chickpeas in pot, couscous, Sesame seed, fresh coriander,Moroccan pompoentajine with chickpeas
-
25 minMain dishsweet potato, peas, lentils and maize mix in a bag, bruschetta tomato salad, tortilla chips natural, grated mature cheese, bunch onion, sour cream,nacho dish with bean mix
-
20 minMain dishmie, wok oil, peanut oil, oriental wok vegetables, salmon fillet, Thai curry paste, soy sauce, spring / forest onion,vegetable noodles with roasted salmon
Nutrition
410Calories
Sodium6% DV145mg
Fat40% DV26g
Protein76% DV38g
Carbs2% DV7g
Fiber4% DV1g
Loved it