Catfish with Creamy Vegetable Sauce and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 669 cal. | (32 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 35.1 μg | (59 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,521 mg | (38 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 22.6 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 298 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams frozen Catfish (or other frozen fish, such as pike perch)
- 500 grams small, waxy potatoes
- salt
- 500 grams Zucchini
- 2 shallots
- 1 Red chili pepper
- 1 Lime
- 2 Tbsps olive oil
- 250 grams Crème fraiche
- peppers
- 1 jar (400 ml) fish stock
- 3 Tbsps butter
- 1 generous pinch ground saffron
- 1 Tbsp chopped cilantro (or fresh parsley)
Preparation steps
Thaw fish.
Peel potatoes and cook in boiling, salted water for 20 minutes until knife-tender. Rinse zucchini, wipe dry and cut into slices. Peel shallots and dice. Rinse chile pepper, wipe dry and finely chop. Rinse lime in hot water, wipe dry and finely grate zest. Squeeze juice from lime.
Heat olive oil in a large skillet. Sauté zucchini, shallots, chili and lime zest for 3-5 minutes. Stir in crème fraîche, bring to a boil and stir until creamy. Remove from heat. Season with salt, pepper and lime juice.
Heat fish stock and bring to a boil. Cut fish in serving pieces and poach in fish stock for 3-5 minutes.
Drain potatoes. Heat butter in a pan. Add saffron, cook briefly in butter and stir, then add potatoes to pan and stir until coated in butter. Remove from heat. Season with freshly ground pepper.
With a skimmer or slotted spoon, lift fish from stock. To serve, arrange fish, vegetable cream sauce and buttered potatoes. Garnish with chopped cilantro.
