Fish Gratin with Mussels and Scallion
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
561
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 12.6 μg | (63 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 16.3 μg | (543 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,623 mg | (41 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 331 μg | (166 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 349 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams mixed fish fillets (such as salmon, cod)
- 600 grams mussels
- 300 grams small, waxy potatoes
- salt
- 1 bunch scallions
- 1 carrot
- 1 Tbsp butter
- Saffron
- 150 milliliters fish stock
- 200 grams Whipped cream
- 2 Tbsps Crème fraiche
- freshly ground peppers
Preparation steps
1.
Rinse and trim fillets, pat dry and cut into bite-size pieces. Rinse mussels and place in a hot pan with a little boiling salted water, cover and cook for about 3 minutes until shells open. Remove mussel meat from shells, if desired.
2.
Peel potatoes and cook in boiling salted water for about 20 minutes, cooking throughout.
3.
Rinse and trim scallions and cut diagonally into thin slices.
4.
Peel carrot, finely chop and fry in butter. Add saffron, douse with fish stock and pour in cream. Season heavily with salt and pepper. Mix all ingredients and spread into small ramekins. Bake in preheated oven and bake about 20 minutes. Remove from oven and serve hot.
