Fried Fish Fillets with Creamy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 827 mg | (21 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 459 μg | (230 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 232 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 Cod
- 3 Tbsps clarified butter
- lemon juice (for drizzling)
- salt
- Pastry flour (for dusting)
- 1 Red paprika
- 1 scallion
- 100 milliliters Coconut milk
- 100 milliliters Whipped cream
- 1 pc Lime zest
- 1 garlic clove (peeled)
- 4 white peppercorns
- 75 milliliters fish stock
- 1 bay leaf
- 2 Tbsps Lime juice
Preparation steps
Halve bell pepper, remove seeds and ribs and arrange on a baking sheet, skin side up. Roast in preheated oven at 250°C (approximately 475°F) until skins blisters and blackens, watching carefully. Remove from oven, peel and cut into large pieces.
Rinse and dry scallion. Cut green part into 5 mm rings (approximately 1/5 inch) and cut white part lengthwise into very fine strips.
Combine coconut milk with cream, lime zest and juice, peppercorns, fish broth, bay leaf and garlic and simmer for about 10 minutes. Strain through a sieve and season to taste. Keep warm.
Heat clarified butter and saute white parts of scallion. Remove from pan and set aside. Saute green parts of scallion, remove from pan and set aside. Pat fish dry, sprinkle with flour and cook until golden brown on both sides. Season with salt and sprinkle with lemon juice. Arrange fish on warmed plates. Top with scallion and pepper. Drizzle with sauce and serve.
