Char Tartare with Fried Potatoes
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(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
305
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 10.6 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 776 mg | (19 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 300 grams pickled Arctic Char (without skin)
- 2 Tbsps scallions
- 1 Tbsp lemon juice
- 2 Tbsps olive oil
- freshly ground peppers
- 3 Tbsps sour Whipped cream
- 2 Tbsps Natural yogurt
- salt
- 500 grams cooked Boiled potato
- 2 Tbsps clarified butter
- 1 sheet Frisée
- Chives (for garnish)
Preparation steps
1.
Peel the shallot and chop finely. Cut the fish into small cubes and mix with the shallot, chives, lemon juice and oil and season with pepper.
2.
Line a ring mold 4 cm (approximately 1 1/2-inches) in
diameter with plastic wrap and fill it with the fish mixture. Repeat, making 4 layers. Cover and refrigerate.
3.
In a bowl, stir together the sour cream and yogurt; season with salt and pepper.
4.
Peel and thinly slice the potatoes. Heat the butter in a pan and saute the potatoes until golden brown on both sides and arrange in a rose pattern on a serving plate.
5.
Turn the tartare out of the mold onto the plate with the potatoes and decorate with the sour cream mixture. Serve garnished with a little lettuce and chives.
