Almond fish
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Almond fish is a familiar school lunch. If you do it the right way, you’ll see how great you can get from frozen soup. The seitan is also very good value for money.
Ingredients for four
4 pieces of frozen seitan (approx. 100g pieces)* kale 1/2 lime 150g unflavoured cream cheese 1 handful of almond flakes 1 tsp salt 1/2 tsp white pepper 2 dl cream 1 tbsp butter
*Tip: you can make this dish from fresh seitan fillets if you happen to have a fish disc. Shorten the baking time.
Thoroughly defrost the seitan before cooking. Preheat the oven to 200C. Rinse and chop a few kale leaves. Rub the butter on the surface of the baking sheet. Place the kale in the baking dish.
Place the kale pieces in the baking dish, season with salt and pepper. Spread cream cheese on the surface of the fish. Pour the almond flakes over the fish and press down gently. Squeeze the lime juice to taste and pour the cream over the whole thing.
Bake the almond fish in the oven for 20-25 minutes, until the fish is cooked and the almonds are slightly ripe.
Serve the almond fish with mashed or boiled potatoes.
Fish dishes seitan Scandinavia VHH
