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Dana Giadrosich Pryor
Whitefish in crispy bacon from rené pluijm
Try this whitefish in crispy bacon from René Pluijm
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Ingredients
Directions
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Cut the potatoes and the celeriac into small pieces and boil for 15 minutes in plenty of water with salt.
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Drain everything and then make a fine puree with a puree cutter or pestle.
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Heat the milk and add it to the puree together with the butter. Mix everything and season with salt, pepper and nutmeg. Make the puree small 'hamburgers' and put them in the fridge until use.
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Put a leaf of basil on the fish and wrap a slice of bacon around it so that it becomes a package.
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Fry the fish packages with the celeriac burgers on the gourmet plate. The bacon must be crispy, the fish must be cooked and the celeriac burgers must have a brown crust.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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