Fish in Wine Sauce with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 657 cal. | (31 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 36.6 μg | (183 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 46.3 μg | (77 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 10.2 μg | (340 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,412 mg | (35 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 621 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the potatoes
- 500 grams waxy potatoes
- 2 Tbsps olive oil
- salt
- peppers
- 2 Tbsps chopped parsley
- 30 grams slivered almonds
- For the sauce and fish
- 1 shallot
- 4 Tbsps Canola oil
- 150 milliliters dry white wine
- 100 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 800 grams Steelhead trout (with skin)
- salt
- peppers
- lemon juice
Preparation steps
For the potatoes: line baking pan with parchment paper. Rinse and peel potatoes, dice into about 1 cm (approximately 1/2 inch) cubes. Mix with oil and season with salt and pepper. Spread in a baking pan and bake in preheated oven at 200°C (approximately 400°F) for about 25 minutes or until golden brown. Turn potatoes over occasionally.
For the sauce: peel shallot and cut into cubes. Heat 1 tablespoon of oil in a pan and saute shallot until translucent. Add white wine, broth and cream, simmer for about 10 minutes on low heat.
Rinse fish, pat dry and cut into 8 equal pieces. Season with salt and pepper and drizzle with lemon juice. Heat the rest of oil in a pan and cook fish on skin side for about 4 minutes. Turn over and cook for 1-2 minutes more.
Remove potatoes from the oven, mix with parsley and almonds and transfer to plates.
Season sauce with pepper and lemon juice. Whisk until frothy. Place fish on plates next to potatoes and drizzle with sauce.
Garnish with cress, if desired, and serve.
