Golden Potato and Fish Bake
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(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
789
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 789 cal. | (38 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,648 mg | (41 %) | ||
| Calcium | 388 mg | (39 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 32.6 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 191 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 12 cups potatoes (peeled)
- 3 onions
- 16 ozs Salmon fillet
- 3 Tbsps butter
- 3.333 cups Crème fraiche
- 1 ½ cups grated Emmentaler cheese (or Comté or Gruyère)
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 180°C | 350F | gas 4.
2.
Rinse the potatoes and then dry and slice them into thin strips using a mandolin slicer. Place in a large dish; season with salt and pepper and mix them by hand to distribute the seasoning evenly.
3.
Peel the onions and slice into thin rounds using a mandolin slicer. Cut the salmon fillets into thick slices.
4.
Grease a gratin dish. Make a layer of potatoes (1/3 of the potatoes), a layer of onion (half of the onions) and a layer of salmon. Repeat the process, layering the three ingredients and finishing with a top layer of potatoes.
5.
Pour the crème fraîche over the top and sprinkle on the grated cheese. Cover the dish with a sheet of aluminium foil and cook in the oven for around 1 ¼ hours.
6.
When the cooking time is up and the potatoes are well cooked, remove the foil and cook for a further 10 minutes until the top of the gratin is nicely browned.
