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Aubergine and white fish stack
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Preparation:
45 min.
Preparation
Calories:
334
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 711 mg | (18 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 238 μg | (119 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- For the fish puree
- 25 ozs Haddock fillet
- 1 Tbsp Horseradish cream
- 2 Tbsps lemon juice
- 2 Tbsps cream cheese (full-fat)
- salt
- peppers
- 2 Tbsps olive oil
- 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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