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Dandelion Asparagus with Turbot

Dandelion Asparagus with Turbot

30 min., ready in 50 min.
Time:
332
calories
Calories:
Health Score:
61 / 100
Ingredientsfor  
Ingredients
3 Tbsps butter
500 grams green Asparagus
salt
2 handfuls Dandelion greens
4 pcs turbot fillet (ready to cook, with skin, about 180 grams)
freshly ground peppers
2 Tbsps White vinegar
1 tsp Ketchup
Worcestershire sauce
1 pinch sugar
4 Tbsps olive oil
How healthy are the main ingredients?
olive oilKetchupsugarsalt
Preparation
1.

Rinse asparagus, peel only the lower third, trim off ends and cook in boiling salted water for about 12 minutes until al dente, drain, rinse and drain again.

2.

Rinse and trim dandelion, shake dry and tear into pieces.

3.

Season fish fillets with salt and pepper and gently fry in a small pan with butter on each side for about 4 minutes.

4.

Combine vinegar with ketchup, Worcestershire sauce, sugar, salt and pepper and oil and beat with a whisk to mix.

5.

To serve, spread asparagus and dandelion on plates, drizzle with dressing and serve turbot fillets on top.

Nutritional values
1 serving contains
(Percentage of daily recommendation)
Calorie332 cal.(16 %)
Protein28 g(29 %)
Fat22 g(19 %)
Carbohydrates5 g(3 %)
Sugar added1 g(4 %)
Roughage2.4 g(8 %)
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