Flounder with Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,136 cal. | (54 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 84 g | (72 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 15.1 μg | (76 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 26.9 μg | (45 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 37.9 mg | (316 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 7.6 μg | (253 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,905 mg | (48 %) | ||
| Calcium | 331 mg | (33 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 268 μg | (134 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 35.1 g | |||
| Uric acid | 481 mg | |||
| Cholesterol | 380 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 Plaice (ready to cook, gutted and head removed)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 1 slice tramezzino (substitute 2 slices of toast)
- 450 grams Cherry tomatoes (on the vine)
- 3 sprigs thyme
- ½ handful parsley
- 12 slices Bacon
- 150 grams Bacon (diced)
- 3 Tbsps butter
- 2 Tbsps Canola oil
Preparation steps
Rinse the fish and gently pat dry. Cut along the center bone (so that the flesh cooks evenly). Season the fish with some lemon juice, salt and pepper.
Remove the crusts from the bread and cut into very small cubes.
Rinse the tomatoes carefully and allow to drain. Rinse the herbs, shake dry, pluck the leaves from the stems and finely chop the parsley.
Fry the bacon slices in a large skillet, remove from the pan and set aside. Saute the diced bacon and bread cubes in 1 tablespoon butter for about 1 minute. Add the rest of the butter and heat it with the oil (preferably use 2 large pans or the fish fry in succession) and fry the fish first on one side for about 5 minutes, then turn and add the tomatoes and thyme and fry for another 5 minutes until done. Add the sliced bacon and the diced bacon and croutons, sprinkle with parsley and serve in the pan.
Serve as desired with baked potatoes or ciabatta.
