Fish Fritters with Mashed Potatoes and Rutabaga
Nutritional values
(Percentage of daily recommendation)
| Calorie | 888 cal. | (42 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 70 g | (60 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 36.5 μg | (61 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,156 mg | (29 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 90 μg | (45 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 36.1 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 237 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 300 grams Rutabaga
- 300 grams potatoes (starchy)
- 3 onions
- 1 garlic clove
- 30 grams butter
- salt
- 1 day-old White roll
- 500 grams fish fillets (such as cod or redfish)
- 1 bunch parsley
- 1 egg
- 2 tsps lemon juice
- freshly ground peppers
- breadcrumbs
- 150 grams Bacon
- 2 Tbsps clarified butter
- 100 grams Whipped cream
- 50 grams butter
- Nutmeg
Preparation steps
For the mashed potatoes and rutabaga: Rinse the rutabaga and potatoes, peel and dice. Peel 1 onion and the garlic. Dice the onion and mince the garlic. In a large saucepan, sauté the onion and garlic in the butter until translucent. Add the rutabaga, potatoes and 1 liter (approximately 8 cups) water and cook for 15 minutes.
For the fish fritters: Soak the bread in warm water. Rinse the fish, pat dry and mince.
Peel 1 onion and chop finely. Rinse the parsley, shake dry and chop finely. Squeeze the excess moisture from the bread and mix with the fish, onion, parsley, egg and lemon juice and season with salt and pepper.
Shape into 8 patties and coat in breadcrumbs.
Peel the remaining onion and cut into rings. Chop the bacon and fry until crispy. Add the onion and sauté until translucent, around 3 minutes. Keep warm.
Melt the butter in a large frying pan and sauté the fritters over medium heat until golden brown on each side, around 5 minutes.
Drain the rutabaga and potatoes, press through a potato ricer, mix in the cream and butter and season with nutmeg, salt and pepper.
Serve the fish fritters on serving plates with the mashed potatoes and rutabaga and sautéed bacon and onion.
