You give the chicory just that little bit extra with the orange dressing.
Ingredients
-
500 grams of potatoes
-
1 orange
-
pepper
-
nutmeg
-
3 to 4 bushes of chicory
-
1 tablespoon oil
-
100 milliliters semi-skimmed milk
-
150 grams steamed mackerel
Preparation
- Peel the potatoes. Boil the potatoes in a little water for about 20 minutes.
- Heat the grill pan to moderately hot.
- Scrub the orange and grate some of the zest. Squeeze the orange.
- Beat the grated orange zest and some pepper into the orange juice.
- Clean the chicory and cut the bushes into quarters.
- Brush the wedges lightly with oil.
- Grill the chicory for 4 to 6 minutes.
- Drizzle over the orange dressing. Eat the vegetables warm or at room temperature.
- Bring the milk to a boil.
- Remove the bones from the mackerel and cut the mackerel into pieces.
- Puree the cooked potatoes with hot milk, pepper and nutmeg. Place the pieces of mackerel on top and add the chicory.
Number of persons
2
Duration
30+ minutes
| Energy |
575 kcal |
|---|---|
| Egg white |
25 grams |
| Carbohydrates |
55 grams |
| Fat |
25 grams |
| Saturated fat |
6 grams |
| Fiber |
7 grams |
| Salty |
0.6 grams |
