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Aubergine and White Fish Stack

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Aubergine and White Fish Stack
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
413
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie413 kcal(20 %)
Protein37.31 g(38 %)
Fat26.07 g(22 %)
Carbohydrates8.56 g(6 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A78.69 mg(9,836 %)
Vitamin D1.12 μg(6 %)
Vitamin E1.48 mg(12 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin15.39 mg(128 %)
Vitamin B₆0.7 mg(50 %)
Folate53.98 μg(18 %)
Pantothenic acid1.32 mg(22 %)
Biotin0.17 μg(0 %)
Vitamin B₁₂3.8 μg(127 %)
Vitamin C5.7 mg(6 %)
Potassium956.17 mg(24 %)
Calcium46.64 mg(5 %)
Magnesium66.16 mg(22 %)
Iron0.7 mg(5 %)
Iodine0.56 μg(0 %)
Zinc0.97 mg(12 %)
Saturated fatty acids5.36 g
Cholesterol128.5 mg
Author of this recipe:

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)

Preparation steps

1.
Slice the aubergines and sprinkle with salt to draw out some of the water. Rinse and pat dry.
2.
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.
3.
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.
4.
Add the horseradish cream and cream cheese and puree finely. Season with salt and pepper and add lemon juice to taste.
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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