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DeAnna L.
Yummy with broccoli pesto
Tasty snap of plaice with broccoli pesto
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Ingredients
Directions
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Halve for the salad the potatoes, boil for 15 minutes until done and drain.
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Divide the broccoli into florets, peel the stalk and cut into ½ cm slices. Slice the garlic.
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Boil the broccoli for 4 minutes. Drain and drain in a colander.
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Grate the yellow skin of the lemon. Put the olive oil, sea salt, garlic, broccoli and pine nuts in the food processor and grind approx. 10 seconds. to a coarse pesto.
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Mix the broccoli pesto with the potatoes in the pan.
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Mix the flour, cornstarch and mineral water in a large bowl.
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Heat the peanut oil in a large pan.
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Dab the plaice fillets dry with kitchen paper and dust them with some flour.
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Shake the excess flour from the fillets and roll them one by one through the batter.
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Let the fillets gently sink into the hot oil using a kitchen tongs or skimmer.
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Fry the fillets in parts in 6 min. Golden brown and crispy. Turn halfway.
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Remove the plaice fillets with a slotted spoon and let them drain on kitchen paper.
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Divide the delicious jelly with the baby salad. Bon appétit! .
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Nutrition
625Calories
Sodium18% DV435mg
Fat49% DV32g
Protein52% DV26g
Carbs18% DV55g
Fiber28% DV7g
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