Fish Mould with Tomato Sauce
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
358
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 358 kcal | (17 %) | ||
Protein | 36.85 g | (38 %) | ||
Fat | 12.84 g | (11 %) | ||
Carbohydrates | 23.48 g | (16 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 4.01 g | (13 %) |
more nutritional values
Vitamin A | 327.35 mg | (40,919 %) | ||
Vitamin D | 3.03 μg | (15 %) | ||
Vitamin E | 5.07 mg | (42 %) | ||
Vitamin B₁ | 0.31 mg | (31 %) | ||
Vitamin B₂ | 0.4 mg | (36 %) | ||
Niacin | 11.44 mg | (95 %) | ||
Vitamin B₆ | 0.67 mg | (48 %) | ||
Folate | 86.91 μg | (29 %) | ||
Pantothenic acid | 0.75 mg | (13 %) | ||
Biotin | 12.91 μg | (29 %) | ||
Vitamin B₁₂ | 2.15 μg | (72 %) | ||
Vitamin C | 40.01 mg | (42 %) | ||
Potassium | 1,073.67 mg | (27 %) | ||
Calcium | 113.77 mg | (11 %) | ||
Magnesium | 92.93 mg | (31 %) | ||
Iron | 1.77 mg | (12 %) | ||
Iodine | 41.6 μg | (21 %) | ||
Zinc | 1.55 mg | (19 %) | ||
Saturated fatty acids | 3.28 g | |||
Cholesterol | 163.81 mg |
Author of this recipe:

EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 26 ounces Cod (or redfish fillet)
- 1 day-old Bread roll
- 1 cup milk
- 1 ½ ounces Bacon (streaky, American)
- 1 onion
- 3 eggs
- 1 tablespoon Corn starch
- 1 pinch salt
- 1 pinch Nutmeg
- butter (for the mould)
- breadcrumbs (for the mould)
- For the tomato sauce
- 53 ounces fresh tomatoes (skinned and deseeded)
- 1 tablespoon tomato puree
- 2 tablespoons tomato Ketchup
- 2 tablespoons olive oil
- 1 clove garlic
- 1 small onion
- 0.333 bunch Fresh herbs (of your choice)
- salt
- peppers
Preparation steps
1.
Wash the fish, pat dry and dice roughly. Soak the bread roll in half of the milk. Dice the bacon. Peel and finely chop the onion. Fry the diced bacon in a dry frying pan until the fat runs. Add the onion and sweat briefly.
2.
Mince the onion and bacon finely with the fish, using a fine disc of your mincer. Add the eggs, the squeezed out bread roll, the rest of the milk and the cornflour and mix smoothly. Season with salt and nutmeg. Generously butter a mould and sprinkle with breadcrumbs. Put the pudding mixture into the mould and seal well. Put into a pan of hot water (the water should be 3 cm below the rim of the mould lid) and cook over a low heat for about 1 hour. Take the mould out of the water, leave to stand for a few minutes, then turn out onto a platter.
3.
For the sauce, peel and finely chop the onions and garlic. Heat the oil and sweat the onions and garlic until translucent. Stir in the tomato puree, diced tomatoes and approximately 150 ml water. Season with salt and pepper and simmer for 5-10 minutes. Meanwhile wash the herbs, shred a few leaves to garnish and finely chop the rest. Stir the herbs into the sauce, return to the boil and add ketchup to taste.
4.
Spoon the sauce on to the platter around the pudding and serve garnished with herbs.