Red plaice with fennel and peas
Cooking Time30 m
Ingredients8
DifficultyMedium
Fennel, with its taste of the lacris, gives an exciting taste for the red plague. The flavored crème fraich then makes the right both creamy and good.
Categories
Main courseDinnerYields
4ServingsCooking Methods
Kokt
Ingredients
4 servings
- Step: 1800 g red plaice
- Step: 24 serving couscous (or other dawn)
- Step: 3chicken broth (water and broth dice or fund)
- Step: 4salt
- Step: 5pepper
- Step: 61 pc fennel
- Step: 7300 g green peas
- Step: 82 dl crème fraiche (with taste of garlic, garlic and black pepper)
Instructions
- Step: 1Tina red.
- Step: 2Put the oven at 150°C.
- Step: 3Cook the couscous in the broth as directed on the packaging.
- Step: 4Put the spikes in an oven-safe form. Spice with salt and pepper. Strike in the middle of the oven about 10 minutes.
- Step: 5Ditch the fennel thin. Cook it and the peas a few minutes in salted water. Let the water run off.
- Step: 6Pour the crème fraich over the vegetables and let boil up. Put the sauce over the fish.
- Step: 7Serve the pad with the fennel and pea sauce, and the couscous.
Näring
| Calories | 712kcal |
|---|---|
| Carbohydrates | 67.3g |
| Fat | 20.3g |
| Protein | 59.2g |
| Serving Size | 4serving |
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