Plaice with Stewed Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish (s) (plaice), cleaned
- 6 small potatoes, (patties)
- 100 g carrot (s), cut into strips
- 2 stalks celery, sliced
- 1 onion (s), cut into rings
- 1 clove (s) garlic, chopped
- 15 cocktail tomatoes
- 10 caper apples
- Olives (Kalamata-)
- 100 ml white wine
- 100 ml fish stock
- thyme
- olive oil
- rosemary
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the potatoes, carrots, fennel and celery in a perforated cooking container and pre-cook for 20 minutes (cook vegetables, 100 °)
- Place the onions in the center of a greased baking sheet.
- Season the plaice with salt and pepper and place on the onions.
- Spread the pre-cooked vegetables around the fish, as well as tomatoes, olives, caper apples and garlic.
- Season with herbs, salt and pepper.
- Pour white wine and stock over them and drizzle with olive oil.
- Slide the mold into the middle rail.
- Combi cooking 180 ° - 70% moisture - 20 min
- Combi cooking 200 ° - 60% moisture - 5 min
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