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Aubergine and White Fish Stack

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Aubergine and White Fish Stack
413
calories
Calories
0
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easy
Difficulty
45 min.
Preparation
Nutritions
Fat26.07 g
Saturated Fat Acids5.36 g
Protein37.31 g
Roughage3.7 g
Sugar added0 g
Calorie413
1 serving contains
Calories413
Protein/g37.31
Fat/g26.07
Saturated fatty acids/g5.36
Carbohydrates/g8.56
Added sugar/g0
Roughage/g3.7
Cholesterol/mg128.5
Vitamin A/mg78.69
Vitamin D/μg1.12
Vitamin E/mg1.48
Vitamin B₁/mg0.1
Vitamin B₂/mg0.2
Niacin/mg15.39
Vitamin B₆/mg0.7
Folate/μg53.98
Pantothenic acid/mg1.32
Biotin/μg0.17
Vitamin B₁₂/μg3.8
Vitamin C/mg5.7
Potassium/mg956.17
Calcium/mg46.64
Magnesium/mg66.16
Iron/mg0.7
Iodine/μg0.56
Zinc/mg0.97

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1
Eggplant (16 nice slices)
4 tablespoons
For the fish puree
25 ounces
1 tablespoon
Horseradish cream
2 tablespoons
2 tablespoons
cream cheese (full-fat)
2 tablespoons
parsley (for garnish)
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Preparation steps

Step 1/5
Slice the aubergines and sprinkle with salt to draw out some of the water. Rinse and pat dry.
Step 2/5
Heat plenty of oil in a frying pan and fry the aubergine slices on both sides until golden brown. Season with pepper and keep warm in the oven preheated to its lowest temperature.
Step 3/5
Season the fish with salt and pepper and sprinkle with a little lemon juice. Heat 1 tbsp oil and cook the fish on both sides over a gentle heat.
Step 4/5
Add the horseradish cream and cream cheese and puree finely. Season with salt and pepper and add lemon juice to taste.
Step 5/5
Now assemble 4 aubergine 'towers', alternating slices of aubergine with haddock puree. Serve garnished with parsley and sprinkled with freshly ground pepper. Decorate the plates with olive oil.

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