Braised Cod with Cucumber and Potatoes
Braised Cod with Cucumber and Potatoes - Delicate fish with aromatic vegetables - what more could you want?
Nutritional values
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,253 mg | (31 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 376 μg | (188 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 63 mg |
Ingredients
- Ingredients
- 4 Cod (each about 160 grams)
- 1 large Braised Cucumber (600 grams)
- 600 grams waxy potatoes
- 1 shallot
- 1 Tbsp butter (15 grams)
- 350 milliliters Vegetable broth
- salt
- peppers
- 2 stalks Dill
- 100 grams Cream cheese (0.2% fat)
- 1 tsp spicy Mustard
- 1 tsp lemon juice
Preparation steps
Rinse cod fillets under cold water and pat dry. Peel cucumber, halve lengthwise, remove seeds and cut into pieces.
Peel potatoes and dice finely. Peel shallot and chop finely.
Heat butter in a pan. Saute shallot until soft on medium heat. Add cucumber and potato pieces, cook briefly and add broth. Season with salt and pepper, simmer for 5-10 minutes on low heat.
Rinse dill, shake dry and chop.
Place seasoned with salt and pepper fish fillets on top of vegetables and simmer, covered, for 10 minutes. Carefully remove fish and vegetables with a slotted spoon and arrange on 4 plates.
Combine cream cheese with mustard, add to the sauce and season with lemon juice, salt and pepper. Drizzle fish and vegetables with sauce and sprinkle with dill. Serve.
