Bread Gratin with Fish
Nutritional values
(Percentage of daily recommendation)
| Calorie | 698 cal. | (33 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.7 μg | (24 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 28.9 μg | (64 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 834 mg | (21 %) | ||
| Calcium | 282 mg | (28 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 22.4 g | |||
| Uric acid | 335 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 300 grams Zucchini
- 500 grams redfish fillet (ready to cook, skinless)
- 1 Tbsp Lime juice
- salt
- white, freshly ground peppers
- 200 milliliters milk
- 100 milliliters Whipped cream
- 2 eggs
- 1 tsp finely chopped Tarragon
- 1 tsp freshly chopped parsley
- butter (for ramekins)
- 250 grams bread dumpling
- 2 Tbsps breadcrumbs
- 2 Tbsps freshly grated Edam cheese
- 1 tsp butter (flaked)
- 100 grams Whipped cream
- 120 milliliters Whipped cream
- 1 Tbsp lemon juice
- 1 Tbsp mixed, chopped Fresh herbs (such as dill, parsley, tarragon, chervil)
Preparation steps
Rins and dry zucchini, cut into slices. Rinse and pat dry fish, cut into strips and season with lime juice, salt and pepper. Whisk milk with cream and eggs and season with salt, tarragon, parsley and pepper. Butter 2 ramekins (diameter 15 cm) (approximately 6 inches) adn arrange zucchini slices in them, overlapping. Cover the sides of ramekins with zucchini slices as well.
Arrange half of croutons on top, drizzle with half of cream and egg mixture. Spread fish on top and layer remaining croutons, drizzle with remining cream. Mix breadcrumbs and cheese, sprinkle on top and dot with butter flakes. Bake in preheated oven at 200°C (approximately 400°F) for about 30-40 minutes or until golden brown. Whisk sour cream with cream, lemon juice and season with herbs, salt and pepper. Remove gratin from the oven and spread with herb mixture. Let rest for a few minutes and serve.
