Cod with Sauerkraut and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 610 cal. | (29 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,625 mg | (41 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 465 μg | (233 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 282 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 4 Cod
- 2 tsps lemon juice
- 4 Tbsps Pastry flour
- 3 Tbsps butter
- 500 grams starchy potatoes
- 4 Tbsps butter
- 1 bunch thyme
- 400 grams Sauerkraut
- 1 onion
- 20 grams clarified butter
- 1 bay leaf
- ⅛ l dark Grape juice
- ¼ l water
- ½ tsp Caraway
- 150 grams dark Grape
- salt
- peppers
Preparation steps
For the potatoes: Rinse and peel the potatoes. Cook in a pot of boiling water until knife-tender, about 20 minutes. Drain.
For the sauerkraut: Peel and chop the onion. Heat the butter in a skillet. Add the onion and sauerkraut, and cook until translucent. Stir in the grape juice and water. Add the bay leaf and caraway, and season with salt and pepper to taste. Cover and simmer for 20 minutes. Rinse the grapes, cut in half and remove seeds. Stir into the skillet and cook for 10 minutes.
For the fish: Rinse the fish, pat dry and season with salt and pepper to taste. Drizzle with the lemon juice and coat with flour. Heat the butter in a skillet. Add the fish and cook until golden, about 5 minutes per side.
For serving: Rinse the thyme, shake dry and pluck leaves. Stir into the butter in the skillet. Add the potatoes and toss until warmed through. Serve the fish with the sauerkraut, potatoes and thyme butter.
