Baguette with Stockfish Puree and Figs
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
239
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 680 mg | (17 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 186 μg | (93 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 250 grams Stockfish (soaked for 3 days)
- 1 shallot ((finely diced)
- 1 garlic clove (finely chopped)
- 120 grams potatoes
- 3 Tbsps olive oil
- 1 bay leaf
- 100 milliliters sherry
- 200 milliliters fish stock
- 4 dried Figs
- 2 tsps lemon juice
- 8 slices Baguette
- salt
- freshly ground peppers
Preparation steps
1.
Heat olive oil in a pan and saute the shallot and garlic in it. Add the potato cubes, crumbled stock fish and bay leaf. Pour in the sherry and fish stock. Simmer for about 15 minutes over low heat until the potatoes are cooked. Let cool and strain through a sieve, collect the broth, and take out the bay leaf.
2.
Cut the figs into thin slices. Puree the strained stockfish-potato mixture with 120 ml (approximately ½ cup) collected broth. Season the puree with lemon juice, salt and pepper.
Brush the baguette slices with the puree and top with figs.
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