Hake dauphinois
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Preparation time
18 min
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Cooking time
18 min
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Portion size
275 g
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Season
Winter
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Ingredient list
70 gr of sweet potato
100 gr of carrot
30 gr of coley
½ black olives (pitted)
½ tsp of liquid cream
65 mL of skimmed milk (cow)
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Age
25 to 36 months
Step by step recipe
- Peel the sweet potato and carrots and wash them. Cut the sweet potato in half, then into thin slices.
- Peel and cut the carrots into thin slices.
- Slide a finger along the fillet to check that there are no bones and cut the fish into small 1cm cubes.
- Place the sweet potato in the steamer basket.
- Place the coley in the steamer basket.
- Put the carrots in the steamer basket.
- Put water in tank 2 and start cooking.
- Preheat oven to 200° C. Place the sweet potatoes and carrots in the bottom of a baking dish. Crumble the fish and place in the dish.
- Pour the liquid cream into the blender bowl.
- Place the pitted olives in the blender bowl.
- Pour the skimmed milk into the blender bowl.
- Blend the bowl content.
- Cover the preparation.
- Bake in the oven for 15 minutes.
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