Cod Fillets with Ham and Poached Egg
Nutritional values
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 864 mg | (22 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 463 μg | (232 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 346 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 Cod about 200 grams (approximately 7 ounces)
- 1 sm can Saffron
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 2 slices ham
- 2 eggs
- 3 Tbsps Vinegar
- fresh parsley
- 2 Tbsps Whipped cream
- 1 tsp lemon juice
Preparation steps
Dissolve the saffron in 1 tablespoon of water.
Season the cod fillets with salt and pepper.
Heat 1 tablespoon of the clarified butter in a pan and cook the sliced ham until crisp on both sides. Remove from heat and cover to keep warm.
Bring about 1 liter of water and the vinegar to a boil. Remove from heat and add the eggs by cracking into a bowl and then sliding into the water. Let stand for 10 minutes, then remove with a slotted spoon and cover to keep warm.
Whisk together the heavy cream and lemon juice.
Heat the remaining clarified butter in a pan along with the saffron mixture and cook the cod fillets for about 3 minutes on each side.
Plate the cod fillets, top with a slice of ham and a poached egg. Drizzle with the lemon cream and garnish with fresh parsley.
