BBQ Fish Fillet with Fruit
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
516
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 938 mg | (23 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 103 μg | (52 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 22.4 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 330 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the hollandaise sauce
- 2 egg yolks
- 2 Tbsps dry white wine
- ⅔ cup clarified butter
- lemon juice
- For the strawberry and rhubarb sauce
- 1.333 cups Strawberries (halved)
- 2 Tbsps soy sauce
- 1.333 cups Rhubarb (cut into small chunks)
- 1 tsp sugar
- For the salmon
- 4 fish fillets (approx. 150 g each)
- 2 Tbsps lemon juice
- Chervil (to garnish)
Preparation steps
1.
For the hollandaise, beat the egg yolks and the white wine together over a hot (not boiling) bain marie until creamy. Turn down the heat, pour in the butter in a thin stream and beat into the mixture. Season the sauce to taste with salt, ground black pepper and a dash of lemon juice.
2.
Purée roughly half of the strawberries with the soy sauce. Simmer the remaining strawberries and rhubarb in approx. 100 ml water with the sugar for around 7 minutes, and stir in the puréed strawberries.
3.
Drizzle the salmon fillets with the lemon juice. Season with salt and ground black pepper and grill on the hot barbecue for approx. 3 minutes on each side.
4.
Divide the sauce between warmed plates and lay the salmon on top. Pour over the strawberry and rhubarb sauce and garnish with the chervil.
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