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Pollock with Potato and Squash Crust with Chablis Sauce
Dificultad
La mayoría de nuestras recetas son fáciles, aunque las clasificadas con dificultad “media” o “difícil” son un poco más exigentes.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Raciones
Aquí se muestran las raciones de la receta.
Ingredientes
Pollock with Potato and Squash Crust
-
150
g red kuri squash, peeled, cut in pieces (2 cm)
o bien butternut squash, peeled, cut in pieces (2 cm) - 150 g potatoes, cut in pieces
- 40 g onions, halved
- 2 dash lemon juice
- 1 medium egg
- 1 tsp fine sea salt, plus extra to taste
- 4 pollock fillets (approx. 120 g each)
- ground black pepper, to taste
Chablis Sauce
- 30 g shallot, halved
- 30 g spring onions, cut in pieces
- 2 sprigs fresh dill, leaves only, plus extra for garnishing (optional)
- 10 g unsalted butter
- 50 g dry white wine (Chablis)
- 200 g cream
- 10 g plain flour
-
1
vegetable stock cube (for 0.5 l), crumbled
o bien 1 heaped tsp vegetable stock paste, homemade - fine sea salt, to taste
- ground black pepper, to taste
- Inf. nutricional
- por 1 portion
- Calorías
- 1488 kJ / 355 kcal
- Proteína
- 27 g
- Carbohidratos
- 13 g
- Grasa
- 21 g
- Fibra
- 2.1 g
En las Colecciones
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