Catfish with Vegetable Salad

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Catfish with Vegetable Salad
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
400
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie400 kcal(19 %)
Protein37.49 g(38 %)
Fat4.94 g(4 %)
Carbohydrates49.95 g(33 %)
Sugar added0 g(0 %)
Roughage12.65 g(42 %)
Vitamin A1,173.39 mg(146,674 %)
Vitamin D0 μg(0 %)
Vitamin E0.35 mg(3 %)
Vitamin B₁0.49 mg(49 %)
Vitamin B₂0.16 mg(15 %)
Niacin10.71 mg(89 %)
Vitamin B₆0.48 mg(34 %)
Folate56.46 μg(19 %)
Pantothenic acid1.53 mg(26 %)
Biotin0.31 μg(1 %)
Vitamin B₁₂4.32 μg(144 %)
Vitamin C207.85 mg(219 %)
Potassium1,570.32 mg(39 %)
Calcium262.14 mg(26 %)
Magnesium81.91 mg(27 %)
Iron2.53 mg(17 %)
Zinc1.39 mg(17 %)
Saturated fatty acids1.66 g
Cholesterol107.16 mg

Ingredients

for
4
Ingredients
21 ounces Catfish
cup white wine
cup Vegetable broth
0.333 cup fresh Horseradish
4 cups potatoes (peeled and cubed)
2 carrots (peeled and sliced into very thin strips)
1 cup Celeriac (celery root)
1 Leek (trimmed and sliced into very thing strips)
4 sprigs Tarragon
How healthy are the main ingredients?
potatoCeleriacHorseradishTarragoncarrotLeek

Preparation steps

1.
Cut the fish fillet into four equal pieces. Wash and pat dry. Season with salt and pepper.
2.
Bring the white wine and broth to a boil. Season with salt and add half of the tarragon.
3.
Peel and halve the horseradish. Put one half in with the wine and broth. Grate the other half and set aside.
4.
Put the potatoes in the poaching liquid and allow to cook for 5 minutes.
5.
Add the fish and vegetables. Cover and poach very gently for approx. 12 minutes until the fish is cook.
6.
Remove the horseradish from the poaching liquid.
7.
Arrange the fish with the horseradish-potatoes and vegetables in deep serving bowls. Sprinkle with the grated horseradish. Pour all little poaching liquid over the top. Garnish with tarragon and serve.