Fried Anchovies
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 38 min.
Ready in
Calories:
524
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 27.78 g | (28 %) | ||
| Fat | 43.3 g | (37 %) | ||
| Carbohydrates | 7.73 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.12 g | (0 %) |
more nutritional values
| Vitamin A | 44.47 mg | (5,559 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.91 mg | (8 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.39 mg | (35 %) | ||
| Niacin | 23.07 mg | (192 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 24.44 μg | (8 %) | ||
| Pantothenic acid | 1.04 mg | (17 %) | ||
| Biotin | 2.13 μg | (5 %) | ||
| Vitamin B₁₂ | 0.96 μg | (32 %) | ||
| Vitamin C | 1.21 mg | (1 %) | ||
| Potassium | 539.22 mg | (13 %) | ||
| Calcium | 207.21 mg | (21 %) | ||
| Magnesium | 56.86 mg | (19 %) | ||
| Iron | 4.71 mg | (31 %) | ||
| Iodine | 6.83 μg | (3 %) | ||
| Zinc | 2.37 mg | (30 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Cholesterol | 128.27 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the Rouille
- 1 slice day-old white bread
- 3 Tbsps fish stock
- 2 garlic cloves
- 1 generous pinch ground Saffron
- ½ tsp Sea salt
- 1 egg yolk
- 1 generous pinch hot Mustard
- 150 milliliters olive oil
- ½ tsp Tomato paste
- 1 splash lemon juice
- white peppers
- For the fish
- 500 grams Anchovy fillet (ready to cook)
- salt
- freshly ground peppers
- 3 Tbsps Pastry flour
- vegetable oil (for frying)
Preparation steps
1.
For the rouille, soak bread in a bowl of warmed broth. Peel garlic cloves and crush in a mortar with saffron and salt. Mix bread with garlic mixture and stir until mushy. Mix egg yolks and mustard in a bowl, add oil in drops while stirring, then add in a thin stream and beat vigorously with a whisk. Stir in garlic bread mixture and tomato paste and season with lemon juice and pepper.
2.
For the fish, rinse anchovies and pat dry and season with salt and pepper. Sprinkle with flour. Heat oil in a large pan and fry fish for 2-3 minutes until crispy. Drain on absorbent paper towel. Serve with the rouille.
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