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Roasted hake and creamy chive-infused polenta

Roasted hake and creamy chive-infused polenta

Fish Public
Course: Main course
Preparation time: 0 minutes
Energy: 478 kcal / serving

Instructions

  • 1.   Preheat the oven to 200°C (392°F).
  • 2.   Place the fillets in a dish, drizzle with oil, sprinkle with a mixture of 5 peppers, and bake for about 15 minutes. Season with salt at the end of cooking.
  • 3.   Meanwhile, bring the milk and cream to a boil, season with salt and pepper. Gradually add the polenta while stirring constantly, and continue cooking over low heat for 3 minutes.
  • 4.   Serve the polenta in a ring mold, place the fish fillets on top, sprinkle with chopped chives, and serve immediately.

Ingredients for servings

  • 4 haddock fillets
  • 150 g of polenta
  • 450 ml of milk
  • 300 ml of heavy cream
  • 30 g of salted butter
  • ½ bunch of fresh chives
  • 1 drizzle of olive oil
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 pinch of 5-pepper blend

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    478 kcal
    24 %
  • Fat
    33 g
    47 %
  • of which saturated
    ?
    ?
  • Carbohydrates
    34,99 g
    13 %
  • of which sugar
    ?
    ?
  • Protein
    8,94 g
    18 %
  • Fibers
    1,31 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference