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Betty Bossi Koch-Center
How it's done
Preheat the oven to 60°C, warm the plates. Heat the butter in a pan. Sauté the spring onions and mangetout for approx. 5 mins. Add the dill, season.
Season the fish fillets. Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the fish fillets for approx. 2½ mins. on each side. Remove, keep warm in the oven.
Heat the butter and flaked almonds in the same frying pan until the butter foams and smells nutty. Add the lemon zest and juice with the parsley, mix. Serve the fish with the mangetout and almond butter.
|Serve with:||Boiled potatoes|
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