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Steamed slicing with fennel and karrika casserole

Mains
Cook time: 0 min.
Servings: 3

Ingredients for Steamed slicing with fennel and karrika casserole

Fresh basil
White pepper
Oil
Salt
1cloveGarlic
1tspCurry
4dlFund (4 dl. 1/2 water and bouillon cube as fish, chicken, beef)
5dlCream (13%)
600gVegetables (min. 1 fennel, otherwise as leek, onions, carrots)
600gWitch fillet
75gButter

Instructions for Steamed slicing with fennel and karrika casserole

To prepare the Steamed slicing with fennel and karrika casserole recipe, please follow these instructions:

Cutting: Roll each slicing fillet and season with salt and pepper. Lay the fillets in the boiling fund in a pan or high pan and cover with a piece of stanniol. The fish must be steamed for 5-6 minutes until it becomes completely white and firm and afterwards it has to stand for approx. 5 min.

Fennel and Karrierikassé:
For the freeze, chop the chopped vegetables in oil together with curry and chopped garlic. Add the fund into which the sliced ​​fillets were steamed and let it boil until half of the liquid is gone. Add the cream and simmer the frying pan until it has a creamy consistency. Season with salt, pepper, chopped basil and finally turn the butter in.

In addition to the dishes, potatoes and green salad with spice dressing are served. It is made quickly by blending 1 dl oil with a little chopped basil, salt and pepper.

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