Cauliflower stew with crispy fish

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Delicious combination of creamy stew with a piece of fish with almond crust and curry sauce.




Preheat the oven to 200 degrees. Boil the potatoes in a pan with water for about 20 minutes. After 5 minutes, add the cauliflower and cook it (or 15 minutes in a separate pan).
Roughly chop the fish and sprinkle with lemon juice and season with salt and pepper. Pass them through the flour. Then dip 1 side in the egg and then press it into the almond shavings. Place them on a baking tray with baking paper with the almond side up and put them in the oven for about 15 minutes until the fish is cooked and the top starts to brown slightly.
Drain the cauliflower and potatoes and mash them with a pestle. Add a knob of butter and a splash of milk to make it smooth. Season with some finely chopped parsley, pepper, salt and nutmeg. Put the lid on the pan and keep the cauliflower stew warm.
Chop the shallot very finely and sauté in a pan with some oil or butter. Add the cream and a pinch of curry powder. Let the sauce reduce slightly. Serve the stew with a piece of crispy fish and the curry sauce.
Cauliflower stew with crispy fish

Source: Leukerecepten by leukerecepten-nl.
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