Catfish in Red Wine Sauce

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Catfish in Red Wine Sauce
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
634
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie634 cal.(30 %)
Protein38 g(39 %)
Fat38 g(33 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage5.3 g(18 %)
Vitamin A1 mg(125 %)
Vitamin D1.4 μg(7 %)
Vitamin E2.3 mg(19 %)
Vitamin K44.5 μg(74 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin12.7 mg(106 %)
Vitamin B₆0.8 mg(57 %)
Folate120 μg(40 %)
Pantothenic acid2.7 mg(45 %)
Biotin20.3 μg(45 %)
Vitamin B₁₂4.5 μg(150 %)
Vitamin C33 mg(35 %)
Potassium1,810 mg(45 %)
Calcium140 mg(14 %)
Magnesium165 mg(55 %)
Iron3.2 mg(21 %)
Iodine22 μg(11 %)
Zinc1.9 mg(24 %)
Saturated fatty acids16.2 g
Uric acid289 mg
Cholesterol359 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
400 grams (approximately 14 ounces) small, waxy potatoes
2 carrots
200 grams (approximately 7 ounces) Celery root
salt
800 grams (approximately 28 ounces) Catfish (with skin)
1 onion
freshly ground peppers
3 Tbsps butter
1 Tbsp Pastry flour
200 milliliters (approximately 7 ounces) Red wine
200 milliliters (approximately 7 ounces) fish stock
1 bay leaf
1 sprig parsley
75 milliliters (approximately 5 tablespoons)) Whipped cream
parsley (for garnish)
How healthy are the main ingredients?
potatoWhipped creamparsleycarrotsaltonion

Preparation steps

1.

Peel the potatoes and cook in a pot of boiling salted water until tender but not falling apart, about 20 minutes.

2.

Rinse the catfish, pat dry and cut into 8-12 pieces of equal size. Peel the onion and chop finely. Season the fish with salt and pepper and saute in 1 tablespoon butter until golden brown on both sides. Remove from the pan and lightly saute the diced onions. Sprinkle the flour over the onions stirring to coat. Add the wine, stock, bay leaf and parsley to the pan and simmer until slightly thickened and reduced by half.

3.

Peel the carrots and celery root and cut into 3-4 cm (approximately 1 1/4 to 1 1/2-inch) long sticks. Add to the potatoes during the final 5 minutes of cooking time.

4.

Strain the sauce through a sieve and return it to the pan. Stir in the cream, bring to a simmer and season with salt and pepper. Place the catfish pieces in the sauce and heat gently for 2-3 minutes or until cooked through.

5.

Drain the potatoes, carrots and celery root. Heat the remaining butter in a skillet, add the vegetables, season with salt and saute in until lightly glazed. Place the fish and sauce on serving plates, add the vegetables and garnish with parsley.