Fish Carpaccio with Avocado Cream
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
343
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 692 mg | (17 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams fresh Salmon (or fillet of fish with firm flesh, such as rock perch)
- salt
- 1 Frisée
- 100 grams Sour cream
- 2 Tbsps Mayonnaise
- 1 tsp medium hot Mustard
- ½ Avocado
- 1 Tbsp lemon juice
- salt
- fresh cracked peppers
Preparation steps
1.
Freeze fish fillet briefly, then cut into thin slices with a sharp knife. Distribute immediately on plates and sprinkle with salt.
2.
For the cream, halve the avocado, remove the pit. Save half for another use. Mash the flesh of the other half with a fork, purée with creme fraiche, mustard and lemon juice. Season with salt and pepper.
3.
Rinse frisée, spin dry. To serve, place frisée alongside fish slices and top with avocado cream.
