Cod Steak in Cream Sauce
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(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
387
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 880 mg | (22 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 465 μg | (233 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the cod steak
- 4 Cod (about 200 grams)
- salt
- peppers
- 1 onion
- 2 Tbsps butter
- 150 milliliters dry white wine
- For the sauce
- 150 milliliters fish stock
- 100 milliliters Whipped cream
- 2 Tbsps Mustard
- 3 Tbsps Crème fraiche
- parsley
- lemons
Preparation steps
1.
Rinse the cod steak and pat dry.
2.
Peel the onion and cut into wedges.
3.
Heat butter in an ovenproof dish and saute the onions in it. Pour in the white wine and let boil down. Add the fish stock and let simmer again. Stir in the mustard, cream and creme fraiche, and let simmer until creamy. Add the cod steak, cover the dish and simmer for about 6-8 minutes. Season with salt and pepper, and serve garnished with parsley and lemon slice.
