Cooking time 30 min
- 600 g Nile perch fillet (frozen)
- 8 white celery stems
- 2 apples (Granny Smith, for example)
- 1 lemon
- 2 cm ginger
- 800 g potatoes
- 1 garlic burst
- 2 tablespoon butter
- 165 ml coconut milk
- 1 tablespoon olive oil
- 1 tablespoon curry
- salt and pepper
Nutrition: per serving
- fat20.7 g
- carbs41.9 g
- protein34 g
How to prepare baked Nile perch and white celery with apple recipe
Quick recipe and guide on baked nile perch and white celery with apple recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.
Superficially thaw the Nile perch fillets and sponge them out. Detail the celery in dice of 1/2 cm. Cut the unpeeled apples into 1 cm cubes. Peel the potatoes and cut them into pieces. Grate the zest of 1/3 of the lemon, then squeeze half the lemon. Chop garlic and ginger.
1 Cook the potatoes for about 25 minutes in slightly salted boiling water. Drain and puree. Spice with nutmeg, salt and pepper. Add the lemon peel and 1 tsp. of butter
2 Preheat the oven to 180 ° C.
3 Put the Nile perch fillets in a baking dish. Salt, pepper and sprinkle with lemon juice. Divide 1 tbsp. butter in hazelnuts over. Slip 20 to 25 minutes in the preheated oven.
4 Heat the olive oil in a saucepan and fry the ginger and garlic until they are translucent. Add white celery and apples, and simmer for 5 minutes
5 Wet with coconut milk. Decorate with curry, salt and pepper. Continue cooking for 2 to 3 minutes.
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