Flounder with Potatoes and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 721 cal. | (34 %) | ||
| Protein | 91 g | (93 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 15.1 μg | (76 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 39.9 mg | (333 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 7.6 μg | (253 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 2,382 mg | (60 %) | ||
| Calcium | 339 mg | (34 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 274 μg | (137 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 506 mg | |||
| Cholesterol | 340 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the fish
- 4 Plaice (Skinless)
- Pastry flour (for coating)
- 10 garlic cloves
- 30 grams Bacon
- 2 Tbsps butter
- freshly ground peppers
- 2 Tbsps lemon juice
- 2 Tbsps finely chopped Fresh herbs (such as parsley and dill)
- 1 tsp Juniper berries
- 1 tsp peppercorns
- 1 generous pinch ground Saffron
- 50 milliliters fish stock
Preparation steps
Rinse the potatoes thoroughly and cook in water with salt and cumin until tender, about 25-30 minutes. Meanwhile, rinse the fish, pat dry and coat with flour. Peel the garlic and halve the cloves. Chop the bacon and fry until crispy, then remove from heat and keep warm. Melt half of the butter in the pan and simmer until foamy. Add the garlic sauté until golden brown, then remove and keep warm. Add the fish to the pan and fry on each side for 4-5 minutes.
Remove the fish from the pan, season with salt and pepper, drizzle with lemon and place on warmed plates. Add the remaining butter to the pan, along with the herbs, crushed juniper and pepper. Sauté briefly, then add the saffron and season with salt. Add the bacon, the fish stock, and the herbs. Serve the fish topped with the bacon, garlic and potatoes.
