Halibut with Spaghetti and Asparagus

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Halibut with Spaghetti and Asparagus
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Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
601
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie601 cal.(29 %)
Protein42 g(43 %)
Fat23 g(20 %)
Carbohydrates55 g(37 %)
Sugar added2 g(8 %)
Roughage7.6 g(25 %)
Vitamin A0.4 mg(50 %)
Vitamin D7.9 μg(40 %)
Vitamin E9.6 mg(80 %)
Vitamin K60.7 μg(101 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin20.3 mg(169 %)
Vitamin B₆1.1 mg(79 %)
Folate215 μg(72 %)
Pantothenic acid1.8 mg(30 %)
Biotin13.6 μg(30 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C153 mg(161 %)
Potassium1,409 mg(35 %)
Calcium108 mg(11 %)
Magnesium115 mg(38 %)
Iron3 mg(20 %)
Iodine68 μg(34 %)
Zinc2.2 mg(28 %)
Saturated fatty acids10 g
Uric acid346 mg
Cholesterol74 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
400 grams Asparagus (green)
salt
sugar
2 Tbsps butter
2 Tbsps Pastry flour
100 milliliters Whipped cream
peppers (freshly ground)
½ lemon (juiced)
200 grams Spaghetti
2 Bell pepper (yellow)
½ Cucumber
2 onions (red)
100 grams Cherry tomatoes
4 pcs Halibut (each about 100 g)
Pastry flour (for dusting)
2 Tbsps vegetable oil
How healthy are the main ingredients?
Whipped creamsaltsugarlemonCucumberonion

Preparation steps

1.

Rinse the asparagus and cut 2 cm (approximately 3/4 inches) from both ends. Blanch in boiling salted water with a pinch of sugar about 2 minutes. Remove and rinse with cold water. Reserve a little of the asparagus cooking water.

2.

Melt 2 tablespoons butter in a pan and sprinkle in  2 tablespoons of flour. Add the cream and a bit of asparagus cooking liquid and cook over medium heat for 5-10 minutes. Season with salt, pepper and lemon juice.

3.

Cook the spaghetti in boiling water with a pinch of salt for 8-10 minutes until al dente.

4.

Meanwhile, rinse and halve the peppers, remove seeds and cut into 1 cm (approximately 1/4 inch) wide strips.

5.

Rinse and peel the cucumber. Cut into slices, then use a flower cookie cutter to decorate each slice.

6.

Peel and thinly slice the red onion into rings.

7.

Rinse and pat dry the cherry tomatoes. Remove stems and cut into quarters.

8.

Rinse and pat dry the halibut. Season both sides with salt and pepper and coat with flour.

9.

In a pan with hot oil, saute the fish  on both sides until golden brown, about 2-4 minutes.

10.

Spoon some of the sauce in the middle of a preheated plate. Arrange the asparagus and pepper strips to create a lattice look. Then arrange the remaining vegetables on top, plate the pasta and put the halibut on top of the pasta. Serve immediately.