Bass Carpaccio with Beet and Orange
Nutritional values
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 890 mg | (22 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 large Orange
- 1 small Fennel (with fronds attached)
- ½ Radicchio
- 2 sheets Endive
- 1 root Beets (about 200 grams)
- 4 Tbsps balsamic vinegar
- 4 Tbsps olive oil
- 1 tsp lingonberry (from a jar)
- salt
- freshly ground peppers
- 1 pinch ground Caraway
- 400 grams very fresh Sea bass fillet
Preparation steps
Peel orange with a sharp knife. Cut orange into segments, reserving as much juice as possible. Squeeze orange to get more juice. Rinse fennel, cut into quarters and remove hard stems. Pluck fennel fronds. Cut fennel bulb into fine strips. Rinse radicchio and endive, shake dry and cut into strips. Peel beet and slice into thin slices.
Mix balsamic vinegar with 2 tablespoons oil in a large bowl. Add orange juice, lingonberries and season with salt, pepper and cumin. Puree. Rinse fish and pat dry, cut into strips and season with a little salt and pepper.
To serve, arrange beet slices into a spiral design. Then spirally alternate fennel, orange slices and fish. Finish with a beet slice, if desired. Drizzle with dressing and remaining oil. Garnish with freshly ground pepper and serve sprinkled with fennel fronds.
