Bacon Wrapped Char with Kohlrabi and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 150.2 μg | (250 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 362 μg | (121 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 1,698 mg | (42 %) | ||
| Calcium | 268 mg | (27 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 497 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 5 sprigs parsley
- olive oil
- 1 Tbsp breadcrumbs
- salt
- white peppers
- 4 Arctic Chars (about 100 grams or 4 ounces, ready to cook, skinless)
- 100 grams Smoked salmon (sliced)
- 4 Leeks
- 200 milliliters dry white wine
- 150 grams festkochende potatoes
- 1 Kohlrabi (150 grams or 5 ounces)
- 1 shallot
- 100 milliliters fish stock
- 100 milliliters Whipped cream
Preparation steps
Rinse parsley, pat dry and mince. Combine parsley, 2-3 tablesoons oil and breadcrumbs. Season with salt and pepper.
Preheat the oven to 120°C (approximately 250°F).
Rinse char and pat dry. Cover with smoked salmon slices and brush parsley paste. Blanch leek in salted water, rinse and wrap around fish and bacon, secure with toothpicks as needed. Season with salt and pepper and place in an ovenproof dish. Pour in 100 ml (approximately .4 cup) wine and bake until tender, about 15 minutes.
Peel and thinly slice potato and kohlrabi. Blanch together for 2-3 minutes in salted water. Shock in ice water, drain, pat dry and brush with oil. Season with salt and pepper. Broil until golden brown, about 2-3 minutes.
Peel and mince shallots. Heat 1 tablespoon oil in a pan and saute shallots. Deglaze with remaining wine and stock and simmer under reduced by about half. Add cream and froth with a hand blender. Season with salt and pepper.
Arrange potatoes, kohlrabi and fish on plates. Drizzle with sauce.
Serve garnished with parsley leaves and violets.
