Fish with Vegetable Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 41.3 μg | (92 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,540 mg | (39 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 79 μg | (40 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 438 mg | |||
| Cholesterol | 224 mg | |||
| Complete sugar | 9 g |
Ingredients
Preparation steps
Peel potatoes and carrots, coarsely chop and cook about 25 minutes in salted water.
Meanwhile, grind bread in a food processor. Clean mushrooms, cut into 0.5 cm (approximately 1/4-inch) cubes and fry in 1 tablespoon hot butter. Combine breadcrumbs, herbs, mushrooms and egg yolks and mix well. Season with salt and pepper.
Season fish fillets with lemon juice, salt and pepper. Fry fish in 1 tablespoon hot butter on both sides 1-2 min, then put on a parchment paper-lined baking sheet. Spread mushroom mixture over the fish. Bake fish fillets in a preheated oven 225°C (approximately 425°F) for 8-10 minutes.
Drain carrot-potato mixture and press through a ricer or mash with a potato masher. Add hot milk and stir the mixture to a smooth puree. Season with salt, pepper and nutmeg.
Serve baked fish fillets and vegetable puree on plates.
