Bream Fillets and Lentils on Mashed Potatoes with Curry Butter

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Bream Fillets and Lentils on Mashed Potatoes with Curry Butter
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
590
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie590 kcal(28 %)
Protein54.51 g(56 %)
Fat28.81 g(25 %)
Carbohydrates31.26 g(21 %)
Sugar added0 g(0 %)
Roughage4.34 g(14 %)
Vitamin A293.36 mg(36,670 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.61 mg(13 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂0.42 mg(38 %)
Niacin15.07 mg(126 %)
Vitamin B₆1.17 mg(84 %)
Folate63.18 μg(21 %)
Pantothenic acid2.01 mg(34 %)
Biotin0.73 μg(2 %)
Vitamin B₁₂0.81 μg(27 %)
Vitamin C30.33 mg(32 %)
Potassium1,509.86 mg(38 %)
Calcium111.39 mg(11 %)
Magnesium144.92 mg(48 %)
Iron2.46 mg(16 %)
Iodine8.9 μg(4 %)
Zinc1.7 mg(21 %)
Saturated fatty acids12.53 g
Cholesterol151.24 mg
Author of this recipe:

Ingredients

for
4
Ingredients
600 grams
starchy Potatoes
75 grams
2
1 teaspoon
2 tablespoons
1 teaspoon
sharp Mustard
freshly ground Pepper
50 grams
8
small Bream fillets each 80 grams (with skin)
2 tablespoons
150 milliliters
hot Milk
Thyme (for garnish)

Preparation steps

1.

Rinse the potatoes and steam about 30 minutes.

2.

Melt 50 grams (approximately 1/4 cup) of butter in a pan. Stir in the curry leaves, curry powder, lemon juice and mustard, season to taste with salt and pepper and leave on low heat.

3.

Cook the lentils in boiling water for about 10 minutes to a slight bite.

4.

Rinse the bream, pat dry and season with salt and pepper. Cook on the skin side for 2-3 minutes in oil in a hot, non-stick pan. Turn over and leave for about 2 minutes until done.

5.

Peel the potatoes and mash. Stir the rest of the butter with the hot milk into mashed potatoes until creamy. Season with salt and distribute on plates. Place the fish with the drained lentils on top and drizzle with the curry butter. Serve garnished with thyme.