Currant Stuffed Red Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 998 mg | (25 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 47 g |
Ingredients
- Ingredients
- 8 medium red onions
- 9 ozs black Currants
- salt
- 14 ozs Sea bass fillet
- 1 tsp sharp Mustard
- 1 tsp honey
- 1 Tbsp grapeseed oil
- 1 Tbsp freshly chopped parsley
- lemon juice
- peppers (freshly ground)
Preparation steps
Trim the bottom of the onions for a flat surface and remove the outer skins. Rinse the currants and remove the stems. Place the onions in a saucepan with 1 cup of the currants, and 1 teaspoon of salt. Bring to a boil, cover, and simmer until the onions are soft, about 10 minutes. Remove the onions and strain the liquid through a sieve. Puree the drained currants. Set aside and allow everything to cool.
Rinse the fillets, pat dry and cube. Combine the fish with the currant puree, mustard, honey, oil and parsley. Season with lemon juice, salt and pepper.
Slice the tops from the onions and gently hollow out the centers approximately 1/4 inch deep. Divide the filling between the onions.
To serve, plate 2 onions for each person and drizzle with the currant puree. Garnish with the remaining currants.
