Fried Cod Fillets with Warm Cabbage and Mint Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 324 cal. | (15 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 110.8 μg | (185 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 911 mg | (23 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 295 μg | (148 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 300 grams Green cabbage
- 1 Cucumber (about 300 g)
- 500 grams Cod
- 3 Tbsps lemon juice
- 1 Tbsp Pastry flour
- 2 eggs
- 2 Tbsps Safflower oil
- salt
- peppers
- 150 milliliters vegetable stock (jar)
- 1 Tbsp gross Mustard
- 1 bunch mint
- clarified butter (for frying) (or oil)
Preparation steps
For the cabbage and mint salad: Separate the cabbage into individual leaves. Rinse the cabbage, drain, remove hard ribs and cut leaves into 1 cm (approximately 1/4 inch) wide strips. Rinse the cucumber, cut in half lengthwise, remove seeds and cut into 5 mm (approximately 1/8 inch) slices.
For the cod: Cut the cod fillets into thirds and sprinkle with the lemon juice. Put the flour on a plate. Beat the eggs in a deep dish.
For the cabbage and mint salad: Heat the oil in a pot. Add the cabbage and cucumber. Season with salt and pepper to taste and add the lemon juice. Stir in 2/3 of the vegetable stock. Cover and cook for 5 minutes. In a bowl, stir the mustard with the remaining vegetable broth until thoroughly combined. Season the cabbage with salt and pepper to taste. Rinse the mint, shake dry, and halve the leaves or cut into thin strips. Stir the mint into the cabbage mixture along with the vegetable broth mixture. Divide the salad between plates and let cool slightly.
For the cod: Pat the fish dry and season with salt to taste. Dredge in the flour and coat in the egg. Heat the clarified butter in a fryer to 160°C (approximately 325°F). Add the fish and cook until golden. Remove and drain on paper towels. Serve with the cabbage and mint salad.
