Defrost Tk pollock fillet and crabs, pour off water. Place the fish in an ovenproof gratin dish, add 1 tbsp. of lemon juice and a little salt and pepper. Then evenly distribute the shrimps in portions on top.
Preheat the stove to 200 °C.
Bring 200 ml of water and the Maggi Sauce to the boil. Season with 1 tbsp. lemon juice, curry and cayenne pepper. Pour 2 tablespoons of the sauce over each unit of fish form and cook in the stove at 180 °C for 10 minutes. (This will vary depending on the thickness of the fillets.) Later, spread the grated cheese evenly on top of the crab and gratinate for another 5 min.
Remove the peel from the carrot and cut into slices and cook al dente in the remaining sauce with 40 ml of water added.
Put the Ebly in boiling salted water and cook for 8 to 10 minutes, then drain and mix with the Tk herbs.
Arrange Ebly on plates and then evenly distribute the sauce with the carrot slices in portions on the plates. Using a wide, long palette, remove a gratinated fish fillet with crab from the gratin dish and place it in the sauce. There should be hardly any liquid with from the gratin dish onto the plate.
Fat calories: 16, 98 %
Fat: 21, 60 g
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!