Fish Carpaccio with Avocado Cream

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Fish Carpaccio with Avocado Cream
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
343
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie343 cal.(16 %)
Protein22 g(22 %)
Fat27 g(23 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D4 μg(20 %)
Vitamin E4.2 mg(35 %)
Vitamin K7.8 μg(13 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin13.3 mg(111 %)
Vitamin B₆0.7 mg(50 %)
Folate117 μg(39 %)
Pantothenic acid0.6 mg(10 %)
Biotin2.4 μg(5 %)
Vitamin B₁₂4.1 μg(137 %)
Vitamin C6 mg(6 %)
Potassium692 mg(17 %)
Calcium60 mg(6 %)
Magnesium42 mg(14 %)
Iron1.2 mg(8 %)
Iodine9 μg(5 %)
Zinc0.5 mg(6 %)
Saturated fatty acids9.6 g
Uric acid9 mg
Cholesterol94 mg
Complete sugar3 g

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
How healthy are the main ingredients?
SalmonSour creamMayonnaiseMustardsaltAvocado

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.