Cod in Dill Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 42.93 g | (44 %) | ||
| Fat | 13.98 g | (12 %) | ||
| Carbohydrates | 16.24 g | (11 %) | ||
| Sugar added | 1.57 g | (6 %) | ||
| Roughage | 2.07 g | (7 %) |
| Vitamin A | 282.58 mg | (35,323 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 1.59 mg | (13 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.55 mg | (39 %) | ||
| Folate | 23.52 μg | (8 %) | ||
| Pantothenic acid | 0.37 mg | (6 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 1.85 μg | (62 %) | ||
| Vitamin C | 14.66 mg | (15 %) | ||
| Potassium | 529.5 mg | (13 %) | ||
| Calcium | 131.2 mg | (13 %) | ||
| Magnesium | 79.93 mg | (27 %) | ||
| Iron | 3.26 mg | (22 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.11 mg | (14 %) | ||
| Saturated fatty acids | 8.31 g | |||
| Cholesterol | 136.51 mg |
Ingredients
- Ingredients
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 1 organic lemon
- 2 bay leaves
- 3 allspice
- salt
- ½ sugar
- 2 Tbsps White vinegar
- 700 grams Cod
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 150 grams Sour cream
- freshly ground peppers
- 1 bunch Dill
Preparation steps
Peel the onion. Rinse the soup vegetables and coarsely chop. Grate zest from the lemon, cut 3 lemon slices and squeeze out the juice from the remaining lemon. Place the lemon slices in a saucepan with 1 liter (approximately 4 1/2 cups) of water, bay leaves, allspice berries, 1 teaspoon salt, sugar and vinegar and simmer for about 30 minutes.
Cut the fish into large pieces. Add the broth, cover and simmer over low heat 4-6 minutes. Remove fish from broth.
Rinse the dill, shake dry (setting aside some for garnish) and chop finely. Heat butter in a pan until foamy, stir in the flour then whisk in enough fish broth (poured through a sieve) to make a creamy sauce. Simmer 5 minutes while stirring. Whisk in sour cream and add lemon zest and lemon juice. Season with salt and pepper. Finally add the dill. Add fish back to the sauce and serve garnished with dill. Serve with boiled potatoes, if desired.
