Bacon Wrapped Char with Kohlrabi and Potatoes

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Bacon Wrapped Char with Kohlrabi and Potatoes
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
452
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie452 cal.(22 %)
Protein35 g(36 %)
Fat21 g(18 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Vitamin A0.5 mg(63 %)
Vitamin D2.3 μg(12 %)
Vitamin E3.7 mg(31 %)
Vitamin K150.2 μg(250 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin15.4 mg(128 %)
Vitamin B₆1.9 mg(136 %)
Folate362 μg(121 %)
Pantothenic acid1.7 mg(28 %)
Biotin12.1 μg(27 %)
Vitamin B₁₂4.1 μg(137 %)
Vitamin C125 mg(132 %)
Potassium1,698 mg(42 %)
Calcium268 mg(27 %)
Magnesium129 mg(43 %)
Iron4.3 mg(29 %)
Iodine35 μg(18 %)
Zinc2.2 mg(28 %)
Saturated fatty acids7.4 g
Uric acid497 mg
Cholesterol104 mg
Complete sugar12 g

Ingredients

for
4
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
For garnish
parsley
Violet
How healthy are the main ingredients?
potatoWhipped creamparsleyolive oilsaltLeek

Preparation steps

1.

Rinse parsley, pat dry and mince. Combine parsley, 2-3 tablesoons oil and breadcrumbs. Season with salt and pepper.

2.

Preheat the oven to 120°C (approximately 250°F). 

3.

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. 

4.

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. 

5.

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.

6.

Arrange potatoes, kohlrabi and fish on plates. Drizzle with sauce.

7.

Serve garnished with parsley leaves and violets.