Fish Fondue

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Fish Fondue
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
820
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie820 kcal(39 %)
Protein44 g(45 %)
Fat57.85 g(50 %)
Carbohydrates36.82 g(25 %)
Sugar added1.05 g(4 %)
Roughage7.86 g(26 %)
Vitamin A1,265.42 mg(158,178 %)
Vitamin D0.15 μg(1 %)
Vitamin E1.94 mg(16 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.58 mg(13 %)
Vitamin B₆0.29 mg(21 %)
Folate94.29 μg(31 %)
Pantothenic acid0.93 mg(16 %)
Biotin5.79 μg(13 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C89.95 mg(95 %)
Potassium597.99 mg(15 %)
Calcium185.52 mg(19 %)
Magnesium41.24 mg(14 %)
Iron10.22 mg(68 %)
Iodine13.53 μg(7 %)
Zinc0.89 mg(11 %)
Saturated fatty acids12.64 g
Cholesterol146.96 mg

Ingredients

for
4
For the broth
800 grams Fish bone (and sections)
2 Parsnips
1 onion
1 bay leaf
salt
For the fondue
Halibut fillet (Salmon, haddock and monkfish, 250 g, ready to cook)
black peppers
2 Tbsps lemon juice
3 carrots
1 stalk Leeks
3 stalks Celery
2 Tbsps butter
150 grams Sour cream
2 Tbsps Dill (finely chopped)
2 egg yolks
salt
freshly ground peppers
1 Lime
150 milliliters sunflower oil
50 grams Yogurt (0.1% fat)
1 pinch sugar
2 Red chili peppers
For the garnish
1 Lime (in slices)
Dill
How healthy are the main ingredients?
LeekCelerySour creamDillsugarParsnip

Preparation steps

1.

For the broth, rinse fish bones and sections, crush and put in a pot. Peel parsnip and onion, coarsely chop and add bay leaf and 1 teaspoon salt to the pot. Add approximately 2.5 liters (approximately 85 ounces) of water, boil and let simmer, uncovered, for 30 minutes.

2.

For the mayonnaise, stir egg yolks in a bowl with salt and pepper.  Finely grate lime peel. Squeeze juice from lime. Rinse chile pepper, remove seeds and cut into very small cubes. Reserve some lime zest and chile peppers for garnish. Add 2 tablespoons of lemon juice to the yolks, then pour in the oil in a thin stream while stirring continuously with an immersion blender. Stir in yogurt and lime zest and season with salt, pepper and sugar.

3.

For the fondue, cut fish pieces into bite-sized pieces, arrange decoratively on a plate and season with salt, pepper and lemon juice.

4.

Peel carrots and cut into slices. Rinse celery, peel and cut into slices. Rinse leeks, trim and cut into rings. Garnish with dill and lime slices. Chili mayonnaise filters.

5.

Pour broth through a fine sieve into a bowl. Heat butter in the fondue pot on the stove, saute vegetables for about 3 minutes, add broth again, bring to a boil and stir in sour cream and dill.

6.

Place the fondue pot on a chafing dish and keep hot. Place fish pieces on skewers and cook in the fish broth. Cook vegetable pieces in the broth if desired. Serve with mayonnaise.