Fish Wrapped in Ham with Potatoes and Spinach
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
468
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 387 μg | (645 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 1,848 mg | (46 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 116 μg | (58 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams small, waxy potatoes
- 2 Tbsps olive oil
- salt
- 4 fish fillets (each about 140 grams, such as salmon or walleye)
- peppers
- 4 slices air-dried ham
- 400 grams Spinach
- 1 garlic clove
- 2 Tbsps Pine nuts
- 1 Tbsp butter
- 100 grams Créme legére
- Nutmeg
- thyme (for garnish)
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F).
2.
Peel potatoes, rinse, cut in half lengthwise and place on an oiled baking sheet. Sprinkle with 1 tablespoon of oil and salt. Bake until golden brown, about 30 minutes. Turn as needed.
3.
Wash fish fillets and pat dry. Season with pepper and wrap in ham. Place on baking sheet with potatoes during the last 10 minutes of cooking. Drizzle with remaining oil.
4.
Rinse spinach and blanch in salted boiling water. Express well and coarsely chop. Peel garlic and finely chop. Saute garlic in hot butter with pine nuts. Add pastry cream and mix in spinach. Season with salt, pepper and nutmeg.
5.
Arrange spinach with potatoes and fish on plates and serve garnished with thyme.
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