Fish and Potato Skillet
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(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
959
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 959 cal. | (46 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 14.2 mg | (118 %) | ||
| Vitamin K | 19.1 μg | (32 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,771 mg | (44 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 360 μg | (180 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 28.4 g | |||
| Uric acid | 280 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 milliliters fish stock
- 500 milliliters Whipped cream
- 500 milliliters Beef stock
- 80 grams medium hot Mustard
- 600 grams Cod
- 800 grams potatoes
- 4 onions
- 2 Tbsps Pastry flour
- salt
- peppers
- 1 Tbsp butter
- 4 Tbsps vegetable oil
Preparation steps
1.
In a saucepan, boil fish stock, beef stock and cream and reduce by half. Stir in mustard and season with salt and pepper.
2.
Cook potatoes and set aside to cool. Peel potatoes and cut into slices.
3.
In an oven-proof skillet, heat 2 tablespoons of oil and butter and fry potatoes. Peel onion and cut into slices and add to pan and sauté with potatoes.
4.
Rinse fish and pat dry and cut into approximately 3 x 3 cm (approximately 1 x 1 inch) cubes. Dust fish pieces with flour, In a saucepan, heat 2 tablespoons hot oil and fry fish until crispy. Add fish to potato and onion skillet. Pour mustard sauce over fish, potato and onion and cook under preheated broiler for about 8 minutes or until golden brown, watching carefully.
5.
To serve, arrange on plates.
