Flounder in Cream Sauce with Tarragon
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
479
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 9.5 μg | (48 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 22.6 mg | (188 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,126 mg | (28 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 166 μg | (83 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 303 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Plaice fillet
- 1 lemon (juiced)
- 1 onion
- 30 grams butter
- 150 milliliters fish stock
- 150 milliliters white wine
- ½ bunch Tarragon
- 150 grams Whipped cream
Preparation steps
1.
Rinse fish, pat dry, season with lemon juice, salt and pepper. Peel onion and chop finely. Heat butter in a pan and saute onion until translucent. Add fish to the pan and pour fish stock and white wine, simmer for 8 minutes on low heat.
2.
Rinse tarragon and chop finely. Remove fish from the pan and place into a baking dish. Cover with aluminum foil nad keep warm in preheated oven at 80°C (approximately 175°F). Puree sauce and add tarragon adn cream, season with salt and pepper. Arrange fish on plates and drizzle with sauce. Serve.
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