Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
8
Baguette with Stockfish Puree and Figs
40 min.
Time:
239
calories
Calories:
Health Score:
76 / 100
Ingredientsfor
- 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
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.
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 %) |