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Khindi
Whitefish with caponata
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Ingredients
Directions
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Bring the wine to the boil with the shallot, bay leaf and 1 sprig of thyme.
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Leave to reduce by half and pour over a pan through a fine sieve.
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Pour the cream into the sifted wine and cook for a few more minutes. Keep separate.
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Cut the aubergine into 1 cm slices and cut into 1 cm cubes.
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Remove the seed lists from the tomatoes and cut the flesh into small cubes.
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Cut the celery in the length 4 times and cut into small cubes.
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Spoon the orange zest and 1 tablespoon of olive oil through the celery.
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Dab the fish dry with kitchen paper and sprinkle with sea salt and (white) pepper.
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Heat 4 tablespoons of olive oil and fry the eggplant cubes on medium height around brown.
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Add the garlic and cook for 1 minute.
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Add the tomato paste and tomato cubes and cook for a few minutes.
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Put the capers through and season with salt and pepper.
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Heat the rest of the oil and fry the cod in a low setting for about 6 minutes.
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In the meantime, slowly reheat the cream sauce to the boiling point.
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Pour into a mixing cup, add the butter and beat with a hand blender into a frothy sauce.
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Turn the fish over in the last minute and bake on the other side.
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Divide the caponata over hot plates and put a piece of cod on it.
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Sprinkle with the cubes of celery and garnish with thyme.
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Serve the cream sauce with the fish.
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Nutrition
535Calories
Fat65% DV42g
Protein48% DV24g
Carbs2% DV7g
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