Kibbeling with Coleslaw

This fresh white fish fillet is coated in a crispy breadcrumb jacket seasoned with paprika and cumin. I fry them until golden in sunflower oil. The mashed potatoes with fresh basil and peas are light and full of flavour. Served with crunchy coleslaw, dressed with a zesty lime caper sauce.

Fresh black cod fillet, red cabbage, white cabbage, carrot, peas, potato, Jonagold apple, lime juice, fresh basil, capers, cumin seeds, paprika powder, milk, yoghurt, panko (contains gluten), wheat flour, Dijon mustard, horseradish puree, homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose, mosterd, sulfiet, vis.

Microwave

Remove the fish with baking paper from the dish. Heat the mash loosely covered for 3-4 minutes (1 person) to 5-6 minutes (2 or more persons). Heat the fish uncovered on baking paper for 1-2 minutes. Note - the fish will not be crispy in the microwave. Serve with the coleslaw (cold).

Oven — 200°C, 15-25 minMarleen's choice

Remove the fish with baking paper from the dish. Heat the mash covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25 minutes (2 or more persons). Heat the fish uncovered on baking paper for 10 minutes. Serve with the coleslaw (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy96,86 kcal

Protein5,32 g

Fat3,65 g

of which saturated0,62 g

Carbohydrates10,8 g

Dietary fibre2,03 g

Salt0,56 g

Average weight: 540 g