Baked Fish and Potato Dish
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 5 h. 40 min.
Ready in
Calories:
1221
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,221 cal. | (58 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 12 μg | (20 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 30 mg | (250 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 2,328 mg | (58 %) | ||
| Calcium | 332 mg | (33 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 437 μg | (219 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 41.6 g | |||
| Uric acid | 533 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ cup butter
- 1 cup Pancetta (lardons)
- 2 onions (finely sliced)
- 2 Tbsps all-purpose flour
- 3 cups Whole milk
- ⅔ cup double cream
- 5 cups smoked Haddock (diced)
- 1 sprig thyme (leaves stripped)
- 1 Tbsp baby Caper (in brine)
- 6 ⅔ cups roasting potatoes (peeled and grated)
- salt
- freshly ground Black pepper
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Large knife, 1 Measuring cups, 1 Paper towel, 1 Peeler, 1 Fine grater, 1 Citrus juicer, 1 Roasting pan (mit Deckel), 1 Slotted spatula, 1 Small bowl, 1 Tablespoon, 1 Teaspoon
Preparation steps
1.
Melt a couple of tablespoons of butter in a casserole dish set over a medium heat until hot.
2.
Add the pancetta and onions, sweating for 5 minutes until the onion is soft. Remove them from the dish.
3.
Add another two tablespoons of butter to the dish, leave to melt, and whisk in the flour. Cook for one minute, and then whisk in the milk in a slow, steady stream until thickened.
4.
Return the onion and bacon to the sauce, stir in the haddock, thyme leaves, and capers, and then pour everything into a slow cooker.
5.
Cover with a lid and cook on a low setting for 4 hours.
6.
Preheat the oven to 180°C(160° fan)|350F|gas 4. Season the cod and sauce with salt and pepper. Pour into a rectangular baking dish.
7.
Top with the grated potato and dot with the remaining butter on top. Season with salt and pepper, and then bake for 50-60 minutes until the potato is golden and crisp.
8.
Leave the pie to stand for 5 minutes before serving.
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