Baked Coley on Carrots

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Baked Coley on Carrots
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
446
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie446 kcal(21 %)
Protein28.65 g(29 %)
Fat24.73 g(21 %)
Carbohydrates27.6 g(18 %)
Sugar added0 g(0 %)
Roughage6.6 g(22 %)
Vitamin A4,548.86 mg(568,608 %)
Vitamin D0.64 μg(3 %)
Vitamin E0.57 mg(5 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.2 mg(18 %)
Niacin8.3 mg(69 %)
Vitamin B₆0.33 mg(24 %)
Folate18.02 μg(6 %)
Pantothenic acid1.07 mg(18 %)
Biotin0.56 μg(1 %)
Vitamin B₁₂3.35 μg(112 %)
Vitamin C25.4 mg(27 %)
Potassium414.37 mg(10 %)
Calcium124.54 mg(12 %)
Magnesium81.98 mg(27 %)
Iron0.8 mg(5 %)
Iodine6 μg(3 %)
Zinc0.48 mg(6 %)
Saturated fatty acids13.93 g
Cholesterol131.93 mg
Author of this recipe:

Ingredients

for
4
Ingredients
35 ounces
2 tablespoons
freshly ground peppers
cup
3 tablespoons
chopped parsley
cup
1 tablespoon
medium-hot Mustard
21 ounces
coley Fish

Preparation steps

1.
Peel and slice the carrots. Melt the butter in a frying pan and sweat the carrots. Then add the stock, season with salt and pepper, cover and cook for 3-4 minutes.
2.
Mix the cream with the mustard and 2 tbsp parsley.
3.
Wash the fish fillets, pat dry and cut into portion-sized pieces. Season with salt and pepper. Stir half of the creme légère mixture into the carrots and place in a greased baking dish. Lay the fish on top and spoon the rest of the creme légère mixture over. Bake in a preheated oven (200°C) for about 15 minutes. Serve sprinkled with the rest of the parsley.