Catfish with Ginger Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 601 cal. | (29 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 48.9 μg | (82 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 21 μg | (47 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,544 mg | (39 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 282 mg | |||
| Cholesterol | 375 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 800 grams Catfish
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 2 Tbsps butter
- 300 milliliters fish stock (from a jar)
- 4 carrots
- 1 bunch cilantro
- 3 shallots
- 1 garlic clove
- 40 grams ginger
- 1 tsp sugar
- 150 milliliters Prosecco
- 150 grams Crème fraiche
Preparation steps
Divide fish fillets into portions and season with salt and pepper, drizzle with lemon juice and arrange in a well-buttered baking pan.
Add 100 ml (approximately 2/5 cup) of stock and cook, covered, in preheated oven at 180°C (approximately 350°F) for about 20 minutes.
Peel carrots and cut into thin slices.
Rinse cilantro, shake dry and finely chop leaves. Peel shallots, garlic and ginger and chop all vegetables finely. Heat butter in a pan and saute shallots, garlic and ginger for a few minutes. Sprinkle with sugar and caramelize. Add carrots and remaining stock and simmer for about 10 minutes on low heat. Remove some carrots for garnishing and set aside. Add prosecco, creme fraiche and 2/3 of cilantro to the pan, bring to a boil and mash, season with salt and pepper.
Arrange catfish fillets on plates, spread with the sauce and garnish with carrots and cilantro. Serve immediately.
