Fish and Shrimp with Braised Cabbage

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Fish and Shrimp with Braised Cabbage
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
674
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie674 kcal(32 %)
Protein65.06 g(66 %)
Fat33.35 g(29 %)
Carbohydrates19.57 g(13 %)
Sugar added0 g(0 %)
Roughage1.74 g(6 %)
Vitamin A262.96 mg(32,870 %)
Vitamin D0.74 μg(4 %)
Vitamin E1.54 mg(13 %)
Vitamin B₁0.58 mg(58 %)
Vitamin B₂0.91 mg(83 %)
Niacin25.36 mg(211 %)
Vitamin B₆1.1 mg(79 %)
Folate137.48 μg(46 %)
Pantothenic acid3.03 mg(51 %)
Biotin15.98 μg(36 %)
Vitamin B₁₂31.16 μg(1,039 %)
Vitamin C23.02 mg(24 %)
Potassium1,168.32 mg(29 %)
Calcium145.67 mg(15 %)
Magnesium110.1 mg(37 %)
Iron9.45 mg(63 %)
Iodine140.95 μg(70 %)
Zinc4.69 mg(59 %)
Saturated fatty acids9.12 g
Cholesterol256.72 mg

Ingredients

for
4
Ingredients
8 ounces smoked Haddock fillet
8 ounces Salmon fillet
1 ½ cups peeled Prawn
16 fresh mussels (prepared and cooked)
2 onions (thinly sliced)
2 cloves garlic (minced)
1 shallot (finely chopped)
4 olive oil
Sauerkraut
cup dry white wine
cup fish stock
1 teaspoon pink peppercorns
1 bay leaf
cup cream
1 teaspoon lemon zest
lemons (to garnish)
How healthy are the main ingredients?
garliconionshallotolive oilSauerkrautlemon

Preparation steps

1.
Preheat the oven to 180°C | 350F | gas 4.
2.
In a pan, heat ½ the oil over a moderate heat and saute the onions and garlic and shallots until soft.
3.
Drain and rinse the sauerkraut and then add to the pan with the wine, stock, bay leaf, lemon zest and pink peppercorns.
4.
Cover with a lid and place in the oven for one hour. Check to ensure that it hasn’t dried out. If needed add a little water or a splash more wine.
5.
Meanwhile in a frying pan, heat the olive oil over a moderate heat and saute the haddock and salmon for three minutes on each side, drain on kitchen paper.
6.
Repeat with the prawns and mussels for five minutes.
7.
At the end of cooking add the fish to the sauerkraut mixture and stir through the cream, return to the oven, and bake for a further five minutes.
8.
Arrange the sauerkraut evenly onto four plates with the fish on top.