Cod and Lobster with Potato Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,227 cal. | (58 %) | ||
| Protein | 139.65 g | (143 %) | ||
| Fat | 54.85 g | (47 %) | ||
| Carbohydrates | 46.82 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.93 g | (36 %) |
| Vitamin A | 480.24 mg | (60,030 %) | ||
| Vitamin D | 2.58 μg | (13 %) | ||
| Vitamin E | 8.02 mg | (67 %) | ||
| Vitamin B₁ | 0.53 mg | (53 %) | ||
| Vitamin B₂ | 0.51 mg | (46 %) | ||
| Niacin | 44.43 mg | (370 %) | ||
| Vitamin B₆ | 1.56 mg | (111 %) | ||
| Folate | 193.99 μg | (65 %) | ||
| Pantothenic acid | 8.89 mg | (148 %) | ||
| Biotin | 23.41 μg | (52 %) | ||
| Vitamin B₁₂ | 8.79 μg | (293 %) | ||
| Vitamin C | 41.7 mg | (44 %) | ||
| Potassium | 3,042.8 mg | (76 %) | ||
| Calcium | 774.62 mg | (77 %) | ||
| Magnesium | 359.2 mg | (120 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 8.54 μg | (4 %) | ||
| Zinc | 20.91 mg | (261 %) | ||
| Saturated fatty acids | 21.15 g | |||
| Cholesterol | 852.81 mg |
Ingredients
- Ingredients
- 600 grams waxy potatoes
- softened butter (for greasing)
- 1 garlic clove
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 80 grams grated Cheese (such as gruyère)
- 2 Eggplant
- 6 Tbsps olive oil
- 4 Cod (approximately 180 grams or 6.5 ounces, with skin)
- 1 Tbsp Pastry flour
- 4 Lobster claw (cooked and pulled)
- 2 Tbsps butter
- 1 handful baby Spinach
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Peel, rinse and thinly slice potatoes. Spread like in a fan shape into 4 greased ramekins. Peel and press garlic. Combine garlic and cream and season well with salt, pepper and nutmeg. Pour over potatoes, so that potatoes are barely covered. Sprinkle with cheese and bake until golden brown, about 25 minutes.
Rinse and slice eggplants. Place on an oiled baking sheet, drizzle with 2-3 tablespoons olive oil, season with salt and pepper and bake with potatoes for about 20 minutes, until golden brown.
Rinse cod, pat dry and season with salt and pepper. Dust skin side with flour, and cook in a hot pan with 2 tablespoons oil. Cook until skin is golden, about 3-4 minutes, then turn and cook 2-3 minutes more over low heat.
Dice lobster meat and brown in hot butter for 1-2 minutes. Season with salt and pepper. Rinse spinach, spin dry and quickly saute in lobster butter.
Remove potatoes from ramekins and plate with eggplant, cod and lobster. Serve warm.
