Kumpir with couscous salad and spinach sauce (sauce and spring onions on potatoes)

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly, grate them dry and wrap them in aluminium foil. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 2 hours

2. 2

   Cut 4 strips from parchment. Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: see manufacturer). Rinse fish and pat dry. Place fish fillets one by one on the paper strips, twist together at the ends, spread curry tomato sauce on the fish fillets. Sprinkle with sesame seeds. Close the parchment strips to form packets. Bake in the oven for about 15 minutes. Rice tastes good with it

3. 3

   Peel and finely grate the carrot. Wash, drain and quarter the tomatoes. Peel the cucumber, quarter it lengthwise and remove the seeds. Cut cucumber into small pieces. Clean, wash and drain spring onions and cut into rings. Put some spring onion rings aside for garnishing

4. 4

   add carrot, tomatoes, cucumber, spring onions, 1 tablespoon of oil and lemon juice to the couscous, mix well, season with salt and pepper

5. 5

   Sort the spinach, wash and blanch in boiling salted water for about 2 minutes. Rinse in cold water, pour into a sieve and drain well. Cut the spinach into small pieces. Mix yoghurt, chili flakes and spinach, season with salt and pepper

6. 6

   Take potatoes out of the oven, open aluminium foil. Cut potatoes lengthwise and press them together. With a small fork, crush the inside into coarse pieces. Put 2 tablespoons of cheese and 1 teaspoon of butter in each potato and let it melt a little. Crush the inside to a pulp with a fork. Put couscous salad on the potatoes, garnish with spring onions and serve with spinach sauce

Nutrition Facts

KCAL
630 kcal

CARBS
86 g

FATS
20 g

PROTEINS
23 g