Slice leeks, celery, carrots and cabbage. (Leave baby whole). Cook pomme anna (or you can grate the potatoes and fry). Saute bugs in frypan, deglaze with french dressing. Saute vegs in very hot frypan with olive oil. Display vegetables on bottom of plate and place bugs on top of vegetables. Pomme anna (or potatoes the way you like), then to be place on top of bug meat. Pour dressing around vegetables and bugs. (Either a French or butter sauce). Place sun dried tomatoes and garnish (dill, cherry tomato), on top of potato. Note: Green prawns or crayfish tails can be substituted for bugs. Fresh spinach can be substituted for lettuce. Recipe by Magnus Johansson.
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|Serving Size: 1 Serving (463g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 97 (48%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 26.9mg||8 %|
|Sodium 127.7mg||4 %|
|Potassium 694mg||18 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 17.8g|
|Protein 4.5g||6 %|
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Calories per serving: 201
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