Fried Fish on Savoy Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 676 cal. | (32 %) | ||
| Protein | 35.47 g | (36 %) | ||
| Fat | 47.33 g | (41 %) | ||
| Carbohydrates | 32.69 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.53 g | (15 %) |
| Vitamin A | 470.49 mg | (58,811 %) | ||
| Vitamin D | 1.51 μg | (8 %) | ||
| Vitamin E | 3.14 mg | (26 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.49 mg | (35 %) | ||
| Folate | 65.54 μg | (22 %) | ||
| Pantothenic acid | 0.91 mg | (15 %) | ||
| Biotin | 4.49 μg | (10 %) | ||
| Vitamin B₁₂ | 3.69 μg | (123 %) | ||
| Vitamin C | 48.17 mg | (51 %) | ||
| Potassium | 1,365.11 mg | (34 %) | ||
| Calcium | 130.55 mg | (13 %) | ||
| Magnesium | 77.07 mg | (26 %) | ||
| Iron | 1.82 mg | (12 %) | ||
| Iodine | 16.38 μg | (8 %) | ||
| Zinc | 1.29 mg | (16 %) | ||
| Saturated fatty acids | 27.47 g | |||
| Cholesterol | 228.63 mg |
Ingredients
- Ingredients
- 600 grams fish fillets (such as perch)
- 2 Tbsps Pastry flour
- 1 Tbsp lemon juice
- 1 medium-sized Savoy cabbage
- 400 milliliters Whipped cream
- 2 scallions
- 2 Tomatoes
- 4 Tbsps butter
- 1 Tbsp vegetable oil
- 500 grams waxy potatoes
- 2 parsley
- 1 lemon
- salt (pepper)
Preparation steps
Loosen cabbage leaves, rinse, drain, cut leaves into thin strips and blanch in boiling salted water for 5 minutes, remove and drain well, boil cream, add cabbage strips, season with salt and pepper.
Peel the potatoes and cook in boiling salted water for 25 minutes, remove, drain. Rinse fish, pat dry, divide into four portions, sprinkle with lemon juice, season with salt and pepper and coat with flour. In oil and 1 tablespoon butter, cook fish on both sides until golden. Blanch tomatoes in hot water, rinse with cold water, peel, quarter and remove seeds, cut into strips.
Trim scallions, rinse, cut into rings, cook briefly in fish fat. Heat remaining butter and cook the potatoes. Spread cabbage on plates, place fish and top with tomatoes and onions. Cut lemon in wedges, garnish with parsley and serve with potatoes.
