Fish Fillets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 841 cal. | (40 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 41.1 μg | (69 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,547 mg | (39 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 127 μg | (64 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 36.2 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 500 grams waxy potatoes
- 600 grams white fish fillets (ready to cook, skinless, for example, cod, wolffish)
- salt
- freshly ground peppers
- Fat (for the dish)
- 4 Tbsps Vermouth
- 2 slices white bread
- 100 grams soft butter
- 2 Tbsps chopped parsley
- 300 grams fresh button Mushroom
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 200 milliliters fish stock
- 150 milliliters Whipped cream (at least 30% fat content)
- 1 splash lemon juice
- 2 Tbsps butter
- 1 Tbsp freshly chopped parsley
Preparation steps
Peel potatoes, rinse, quarter lengthwise and cook for 25-30 minutes in boiling salted water.
Preheat oven to 200°C (approximately 400°F.)
In the meantime, rinse fish fillet, pat dry, cut into serving pieces, rub with salt and pepper, place in greased baking dish and pour in vermouth.
Use electric knife mill to finely mince slices of white bread. Add 50 grams (approximately 1/4 cup) soft butter and parsley to breadcrumbs and mix well. Rinse mushrooms and cut into thin slices. Lightly fry mushrooms in 1 tablespoon butter and reserve.
Cook fish fillets for 10-12 minutes in preheated oven.
Meanwhile, add flour and fish stock to pan with remaining melted butter and lightly heat. Stir vigorously to avoid lumps. Stir in cream, season with salt, pepper and dash of lemon juice and leave over medium heat for about 5 minutes to thicken slightly.
Remove fish fillets from oven, spread with breadcrumb mixture, press down slightly and broil for about 2 minutes, watching carefully, until fillets are nicely browned.
Drain potatoes, let evaporate and mix in pan with melted butter and freshly chopped parsley.
Distribute mushrooms and sauce on plates, top with fish fillets and serve with potatoes.
