Bream with Melon Relish
Nutritional values
(Percentage of daily recommendation)
| Calorie | 618 cal. | (29 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 5.7 mg | (95 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,073 mg | (27 %) | ||
| Calcium | 356 mg | (36 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 126 μg | (63 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 356 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 42 g |
Ingredients
- For the relish
- 1 kilogram peeled and seeded Melon
- salt
- vegetable oil (for sauteeing)
- 30 grams fresh ginger
- 1 green chili pepper
- 50 grams sugar
- 4 Tbsps Red wine vinegar
- 2 Limes
- 2 bunches scallions
- 2 Tbsps scallions
- freshly ground peppers
- For the fish
- 4 Sea bream (each about 300 g)
- 4 Tbsps lemon juice
- salt
- freshly ground peppers
- Pastry flour (for coating)
- clarified butter (for sauteeing)
Preparation steps
For the relish, cut the melon into 1/2 cm (approximately 1/4 inch) slices, lightly season with salt and dab with paper towels.
Grill the slices on a lightly oiled hot grill or in a grill pan about 45 seconds on each side. Allow the slices to cool and cut into 1/2 cm (approximately 1/4 inch) pieces.
Peel the ginger and finely chop.
Rinse the chile, cut lengthwise, remove the seeds, remove the white membranes and finely chop.
Add the sugar to a saucepan to melt, caramelize until light brown and deglaze with the vinegar. Add the ginger, chili and squeezed lime juice (50 ml) (approximately 3 Tbsp) and cook while stirring, then remove from heat and let cool completely.
Add the melon cubes to the cooled mixture.
Cut the scallions into very thin slices. Add together with the chives to the relish and season with salt and pepper. Let stand at least 30 minutes before serving.
Rinse the fish, pat dry and score on both sides with a sharp knife several times, sprinkle with lemon juice, season with salt and pepper and lightly coat with flour. Cook in hot oil in a pan 4-6 minutes on each side. Serve the sea bream with melon relish.
