Flounder with Bacon and Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,204 cal. | (57 %) | ||
| Protein | 94 g | (96 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 15.2 μg | (76 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 32.4 μg | (54 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 41.4 mg | (345 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 5.1 mg | (85 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 7.6 μg | (253 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 2,636 mg | (66 %) | ||
| Calcium | 354 mg | (35 %) | ||
| Magnesium | 176 mg | (59 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 277 μg | (139 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 27.9 g | |||
| Uric acid | 518 mg | |||
| Cholesterol | 379 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the salad
- 1 kilogram waxy potatoes
- salt
- 1 onion
- 200 milliliters Beef broth
- 4 Tbsps Wine vinegar
- salt
- freshly ground peppers
- 2 Tbsps scallions
- 4 Tbsps Canola oil
- For the fish
- 4 Plaice (ready to cook, cleaned and headless)
- 150 grams lean Bacon
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 4 Tbsps Pastry flour
- 2 Tbsps clarified butter
- 40 grams butter
- 2 Tbsps freshly chopped parsley
Preparation steps
For the salad: scrub potatoes and cook for about 30 minutes in salted water. Peel onion, chop finely and combine with broth and vinegar, bring to a boil. Peel potatoes, cut into slices and pour broth over potatoes. Season with salt and pepper, add chives and let stand for about 15 minutes.
For the fish: rinse flounder and pat dry. Cut along the center bone. Cut bacon into thin strips. Drizzle fish with some lemon juice, season with salt and pepper and coat with flour. Heat oil in a pan and cook bacon briefly. Remove from the pan and add fish to the pan. Cook fish for about 4-5 minutes per side or until golden brown. Add clarified butter to the pan.
Remove fish from the pan and arrange on warmed plates. Skim fat from the pan and add remaining lemon juice, bacon and parsleym whisk well. Drizzle fish with the sauce and serve with potato salad.
