Cod in Mustard Coating with Kohlrabi and Fried Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 1,153 mg | (29 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 459 μg | (230 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 253 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 red onion
- 4 Cod (each 150 grams)
- lemon juice
- 500 grams Kohlrabi
- salt
- freshly ground peppers
- Nutmeg
- 125 milliliters Vegetable broth
- 125 grams Whipped cream
- 1 Tbsp yellow Mustard seed
- 2 Tbsps clarified butter
- vegetable oil (for cooking)
- 2 sprigs Dill
Preparation steps
Peel the red onion and cut into thin rings. Drizzle the fish fillets with lemon juice and leave for about 5 minutes.
Peel the kohlrabi and cut into 4 cm (approximately 1 1/2 inches)
long, narrow strips. Peel 1 shallot and finely cube. Cook in butter until translucent, then add kohlrabi, season with salt, pepper and nutmeg, pour in broth and cream and cook until tender.
Meanwhile, crush the mustard seeds coarsley in a mortar, then mix with salt and a little pepper. Rinse the fish, pat dry and season with the mustard-salt mixture. Heat the butter and cook the fish until golden brown, then flip and cook until golden brown on the other side.
Saute the onion rings in hot oil for 2 minutes, remove and drain on paper towels.
Rinse the dill, shake dry and chop coarsely. To serve, arrange the kohlrabi and top with the fish. Garnish with onion rings and dill.
