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Ingredients
- 500 g hot water
- 4 potatoes (approx. 500 g), peeled and cut into cubes (1 cm)
- olive oil for greasing
- 4 firm white fish fillets cut into pieces (6 cm - see Tips)
- ½ tsp salt
- ¼ tsp ground black pepper to taste
- 2 eschalots
- 50 g unsalted butter
- 300 g leeks white part only, cut into thin slices (5 mm)
- 50 g white wine
- 1 tsp gluten free cornflour (see Tips)
- 200 g thickened cream
- 2 sprigs fresh flat-leaf parsley leaves only, chopped for garnishing
- Nutrition
- per 1 portion
- Calories
- 545.4 kcal / 2290.6 kJ
- Protein
- 36.6 g
- Fat
- 33.9 g
- Carbohydrates
- 21.4 g
- Fibre
- 5.9 g
- Saturated Fat
- 20.6 g
- Sodium
- 753.3 mg
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