Bacon and Herb Topped Fillet of Place with Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,225 cal. | (58 %) | ||
| Protein | 93 g | (95 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 15.3 μg | (77 %) | ||
| Vitamin E | 13.3 mg | (111 %) | ||
| Vitamin K | 80.4 μg | (134 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 40.6 mg | (338 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 2,590 mg | (65 %) | ||
| Calcium | 394 mg | (39 %) | ||
| Magnesium | 178 mg | (59 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 279 μg | (140 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 29.5 g | |||
| Uric acid | 518 mg | |||
| Cholesterol | 411 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the potato salad
- 750 grams mostly waxy potatoes
- salt
- 1 Cucumber
- 1 l clear Broth
- 125 grams Mayonnaise
- freshly ground pepper
- 1 bunch Chives
- For the fish
- 150 grams streaky, smoked Bacon
- 4 Tbsps vegetable oil
- 1 bunch thyme
- 1 bunch parsley
- 4 kitchen-ready Plaice
- salt
- freshly ground pepper
- Pastry flour
Preparation steps
For the potato salad: Rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Rinse, halve the cucumber lengthwise and slice crosswise. In a bowl, whisk together the broth and the mayonnaise, season with salt and pepper. Drain and peel the potatoes, cut into pieces and toss along with the cucumbers into the bowl with the mayonnaise dressing. Rinse the chives, shake dry, slice and add to the bowl.
For the fish: Cut the bacon into cubes. Heat the oil in a skillet and saute the bacon until crispy. Rinse the herbs, shake dry and pluck the thyme and parsley leaves from the stalks. Chop the parsley. Add the thyme to the pan with the bacon and saute briefly. Stir in the parsley, heat briefly, and strain the fat through a sieve and return it to the pan.
Rinse the fish, pat dry, season with salt and pepper and dredge in flour. Heat the bacon fat and saute the fish until golden brown on both sides, 6-7 minutes. Serve the plaice topped with the herb and bacon mixture. Serve with the potato salad.
