Flounder with Bacon and Potato Salad

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Flounder with Bacon and Potato Salad
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
1204
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,204 cal.(57 %)
Protein94 g(96 %)
Fat69 g(59 %)
Carbohydrates52 g(35 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D15.2 μg(76 %)
Vitamin E6.9 mg(58 %)
Vitamin K32.4 μg(54 %)
Vitamin B₁1.3 mg(130 %)
Vitamin B₂1.2 mg(109 %)
Niacin41.4 mg(345 %)
Vitamin B₆1.6 mg(114 %)
Folate101 μg(34 %)
Pantothenic acid5.1 mg(85 %)
Biotin7.9 μg(18 %)
Vitamin B₁₂7.6 μg(253 %)
Vitamin C63 mg(66 %)
Potassium2,636 mg(66 %)
Calcium354 mg(35 %)
Magnesium176 mg(59 %)
Iron7.2 mg(48 %)
Iodine277 μg(139 %)
Zinc3.9 mg(49 %)
Saturated fatty acids27.9 g
Uric acid518 mg
Cholesterol379 mg
Complete sugar3 g

Ingredients

for
4
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
How healthy are the main ingredients?
potatoparsleysaltonion

Preparation steps

1.

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.

2.

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.

3.

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.