Fried Turbot Fillets with Beer Sauce
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
283
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 633 mg | (16 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 pcs turbot fillet (about 180 grams)
- 500 milliliters beer
- 1 onion
- 2 garlic cloves
- 2 Tomatoes
- salt
- freshly ground peppers
- 50 grams butter
Preparation steps
1.
Peel the onion and garlic, and chop finely. Blanch the tomatoes for a few seconds, drain, peel, quarter, core and cut the pulp into small cubes.
2.
Heat 50 grams (approximately ¼ cup) butter in a wide pan and fry the turbot fillets in it on each side for about 2 minutes. Season with salt and pepper. Remove the fried turbot fillets from the pan and keep warm.
For the beer sauce, saute the onion and garlic in the same pan until translucent. Add the tomatoes and cook for about 3 minutes. Pour in the beer and simmer for 10 minutes on low heat. Season with salt and pepper.
Serve the fried turbot fillets with the beer sauce. Serve as desired with blanched vegetables (carrots, snow peas and scallions).
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