Fish Sandwich with Remoulade
(1 vote)
(1 vote)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 24 min.
Ready in
Calories:
575
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 6.2 μg | (31 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 32.5 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 13.6 μg | (453 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 793 mg | (20 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 77 μg | (39 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 225 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps Mayonnaise
- 1 tsp grained Mustard
- 4 Tbsps acid Whipped cream
- 1 Tbsp freshly chopped parsley
- salt
- peppers (from the mill)
- ¼ Cucumber
- 1 handful mixed Lettuce (arugula, corn salad, frisée)
- 2 sprigs Dill
- 1 small red onion
- 600 grams Mackerel (skin-on)
- 2 Tbsps vegetable oil
- 4 Hamburger bun (to taste with sesame and poppy seeds)
- lemon juice (for drizzling)
Preparation steps
1.
For the remoulade: Combine the mayonnaise, mustard, sour cream, parsley, salt and pepper.
2.
Rinse the cucumber and cut diagonally into thin slices. Rinse the lettuce, trim, shake dry and set aside. Rinse the dill, shake dry and pluck off the tips. Peel the onion and cut into rings.
3.
Rinse the mackerel, pat dry and cut into 8 pieces. Season with salt and pepper. In a hot, non-stick pan of oil, add the mackeral skin side down and fry until golden brown. Flip the fish and cook for another 1-2 minutes.
4.
Cut the buns horizontally, spread with the remoulade and top with the lettuce and the cucumber slices. Add the fish then top with a bit more remoulade. Drizzle some lemon juice over the fish and cover with the onion and other half of the bun. Serve.
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