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Louise
Yellow fin sole with sauerkraut
A tasty recipe. The main course contains the following ingredients: fish, potatoes (slightly crumbly, peeled), milk, butter, sauerkraut (natural (500 g)), friszure apple ((eg elstar), peeled), coarse mustard, crème fraîche (cup 125 ml), Zeeland bacon, yellowfin sole fillet ((bag 750 g, frozen), thawed) and flour.
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Ingredients
Directions
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Boil the potatoes in plenty of water with salt in 20 minutes until done. Heat the milk with 50 g butter, pour into the potatoes and crush into a coarse puree. Keep warm. Heat the sauerkraut with adhering moisture over medium heat for about 5 minutes. Cut the apple into pieces and stir in the sauerkraut with the mustard and crème fraîche. Heat for another 2 minutes. Season with salt and pepper.
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Fry the bacon until crispy. Dab the fish dry and sprinkle with salt and pepper. Sprinkle the flour on a plate and roll the fish through. Heat the rest of the butter in a frying pan and fry the fish in 2-3 minutes until golden brown and done. Divide the sauerkraut and mash over 4 plates. Put the fish and the bacon on it.
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Nutrition
745Calories
Sodium25% DV600mg
Fat51% DV33g
Protein78% DV39g
Carbs24% DV71g
Fiber20% DV5g
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