Catfish with Grape Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 629 cal. | (30 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,183 mg | (30 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 19.2 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 367 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 800 grams Catfish
- 50 grams butter
- ⅛ l Whipped cream
- ⅛ l fish stock
- 400 grams green Grape (Smallest possible)
- 1 Tbsp Pastry flour
- ⅛ l white wine
- 2 sprigs Tarragon
- salt
- peppers
Preparation steps
Rinse the fish fillets under cold water, pat dry, cut into 2-3 cm (approximately 3/4-1 inch) cubes and season with salt and pepper. Place in a baking dish, sprinkle with 40 grams (approximately 3 tablespoons) melted butter and roast for 5 minutes in a preheated oven at 200°C (approximately 400°F). Pour in cream and broth and roast for another 15 minutes. Carefully turn pieces of fish once during roasting. Rinse the grapes, remove seeds if necessary, mix with the sauce, place back the oven and reduce oven temperature to 100°C (approximately 210°F).
Melt remaining butter in a small saucepan, stir in the flour and whisk over low heat until light brown. Gradually pour in the wine while whisking and heat until the flour in the sauce has dissolved. Bring the sauce to a boil and pour over the fish. Mix sauce into the pan drippings.
Serve fish and sauce with a side dish of noodles, potatoes or rice, if desired.
