Cod with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 500 cal. | (24 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 10.8 mg | (90 %) | ||
| Vitamin K | 155.4 μg | (259 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,161 mg | (29 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 384 μg | (192 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 307 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 150 grams Spinach
- 100 grams waxy potatoes
- 2 shallots
- 1 Tbsp Canola oil
- 400 milliliters fish stock
- 1 sm can Saffron (0.1 g)
- 600 grams Cod
- vegetable oil (for steaming)
- 2 fresh bay leaves
- 100 milliliters Whipped cream
- 100 milliliters Champagne
- salt
- freshly ground peppers
- ½ tsp lemon zest
- 1 pinch chili peppers
- 100 grams shrimp (ready to cook)
- 80 grams Smoked bacon
- 2 Tbsps butter
- 2 Red Red pepper flakes (for garnish)
Preparation steps
Rinse spinach thoroughly. Remove tough stems and spin dry.
Peel potatoes and finely dice. Peel shallots and chop. Saute shallots in hot oil in a pan until translucent. Add potatoes, cook briefly and pour in stock. Add saffron and simmer for 10-15 minutes, until potatoes are soft.
Rinse fish, pat dry and cut into 4 equal pieces. Place in an oiled steamer, close and steam over hot water for 7-9 minutes.
Puree potatoes with bay leaves, cream and champagne using an immersion blender. Heat and simmer about 5 minutes.
Add spinach, briefly cook and season with salt, pepper, lemon zest and chile pepper.
Rinse shrimp and pat dry. Cut bacon into strips and fry in 1 tablespoon hot butter until crisp. Remove and drain on a paper towel. Add shrimp to same pan and cook in remaining butter for 1-2 minutes. Add bacon again.
Spread spinach mixture on dinner plates. Top with a piece of cod and serve with bacon and shrimp mixture. Garnish with piece of sliced red pepper and serve.
