Arctic Char with Sorrel Sauce
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
350
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 533 mg | (13 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 297 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Arctic Chars (about 175 grams)
- 2 Tbsps lemon juice
- 2 bunches Sorrel
- vegetable oil
- salt
- freshly ground peppers
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 150 milliliters fish stock
- 150 milliliters Whipped cream
- Nutmeg
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Rinse the fish fillets, pat dry and sprinkle with lemon juice. Let marinade for 5 to 10 minutes. Meanwhile, rinse and drain the sorrel. Pat the fish dry, brush all over with oil, season with salt and pepper and place in an oven-proof dish. Cook about 15 to 20 minutes (depending on thickness of fillets) in the middle of oven.
2.
For the sauce, peel and finely chop the onion and garlic. Sauté in butter until onion is translucent. Add the sorrel and cook briefly. Pour in the fish stock and cream and gently simmer. Season with salt, pepper, and nutmeg. Serve the sorrel sauce with the fish.
