Cockles with Fennel

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Cockles with Fennel
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
245
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie245 cal.(12 %)
Protein16 g(16 %)
Fat14 g(12 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D6.4 μg(32 %)
Vitamin E1.7 mg(14 %)
Vitamin K7 μg(12 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.2 mg(14 %)
Folate71 μg(24 %)
Pantothenic acid0.6 mg(10 %)
Biotin1.9 μg(4 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C15 mg(16 %)
Potassium968 mg(24 %)
Calcium160 mg(16 %)
Magnesium82 mg(27 %)
Iron9.6 mg(64 %)
Iodine154 μg(77 %)
Zinc2.9 mg(36 %)
Saturated fatty acids4.3 g
Uric acid421 mg
Cholesterol200 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
500 grams Cockle
1 shallot
1 garlic clove
3 Tbsps olive oil
2 Tbsps Noilly Prat
1 splash dry white wine
1 generous pinch Turmeric (ground)
Sea salt
freshly ground peppers
2 Fennel
1 tsp pink Peppercorns
1 sm stalk Celery
60 grams Whipped cream
1 Tbsp freshly chopped Dill
How healthy are the main ingredients?
Whipped creamCeleryolive oilDillshallotgarlic clove

Preparation steps

1.

Rinse and peel cockles. Peel and finely chop shallot and garlic and sauté both in oil in hot pot until translucent. Deglaze with white vermouth and white wine, season with turmeric, salt and pepper and stir in cockles. Cover and cook for 2-3 minutes until all cockles have opened. Discard any still-closed cockles.

2.

Rinse fennel and thinly slice. Set greens aside for garnish. Put fennel in a bowl and sprinkle with pink pepper. Add cockles and broth to fennel. Cool until tepid and let infuse.

3.

Rinse celery, cut into thin slices and mix with sour cream and dill.

4.

Place salad in bowls, spread cream of celery blobs on top and serve garnished with fennel leaves.