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Denise hargreaves
White fish with nut topping, cauliflower puree and salsa
White fish fillet with a crispy jacket of Japanese breadcrumbs and hazelnuts. Delicious with creamy cauliflower puree and fresh tomato salsa.
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Ingredients
- 600 g stew potatoes
- 400 g cool fresh flaked meal
- 50 g unroasted hazelnuts
- 25 g Japanese breadcrumbs
- 50 g unsalted butter or margarine
- 525 g fresh pangasius fillet
- 1 el French mustard
- 250 g Cherry tomatoes
- 15 g fresh parsley
- 1 el traditional olive oil
- El vinegar
- 75 ml semi skimmed milk
- 150 g cucumber cost
Kitchen Stuff
Directions
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Preheat the oven to 200 ° C.
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Put the potatoes in a large pan of water. Cook as soon as the water is boiling, for 15 minutes until done.
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Cut the cauliflower florets into quarters and add the last 5 min.
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Meanwhile, put the hazelnuts in a tall cup and grind finely with the hand blender.
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Mix together with the panko, butter, pepper and possibly salt to a crumbly mixture.
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Grease the baking dish and place the pangasius fillets in it.
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Brush with the mustard, spread the panko-nut mixture over it and press well. Bake for about 15 minutes in the oven.
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Meanwhile cut the cherry tomatoes in quarters for the tomato salsa and cut the parsley fine.
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Beat a dressing of the oil, vinegar and pepper to taste. Spoon the tomatoes and parsley with the dressing.
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Heat the milk in a saucepan or microwave (do not boil). Drain the potatoes and cauliflower and collect 100 ml of cooking liquid.
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Add the milk, the rest of the butter and the cooking liquid and stamp with the puree mash to a smooth puree.
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Scoop with the cucumber cost. Season with pepper and salt.
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Spread the cauliflower puree and pangasius fillets over the plates and serve the tomato salsa.
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Nutrition
530Calories
Sodium3% DV80mg
Fat40% DV26g
Protein58% DV29g
Carbs14% DV41g
Fiber32% DV8g
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