Gourmet Fish Dish with Scallions

0
Average: 0 (0 votes)
(0 votes)
Gourmet Fish Dish with Scallions
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
616
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie616 kcal(29 %)
Protein22.88 g(23 %)
Fat43.23 g(37 %)
Carbohydrates19.75 g(13 %)
Sugar added0 g(0 %)
Roughage3.31 g(11 %)
Vitamin A245.89 mg(30,736 %)
Vitamin D0.54 μg(3 %)
Vitamin E3.92 mg(33 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.19 mg(17 %)
Niacin7.03 mg(59 %)
Vitamin B₆0.35 mg(25 %)
Folate71.6 μg(24 %)
Pantothenic acid0.69 mg(12 %)
Biotin11.78 μg(26 %)
Vitamin B₁₂2.12 μg(71 %)
Vitamin C14.28 mg(15 %)
Potassium711.57 mg(18 %)
Calcium125.47 mg(13 %)
Magnesium83.91 mg(28 %)
Iron3.11 mg(21 %)
Iodine3.01 μg(2 %)
Zinc1.46 mg(18 %)
Saturated fatty acids15.31 g
Cholesterol104.73 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
fish fillets (each approx 150 g, without skin)
3 bunches
scallions (greens removed)
3
shallots (finely diced)
¼ cup
black Olives (pitted and chopped)
1 tablespoon
1 ⅔ cups
2 tablespoons
1 tablespoon
flat-leaf parsley (chopped)
3 slices
0.333 cup
4 tablespoons
melted butter
1 tablespoon
freshly ground peppers
4 tablespoons
2 tablespoons
cold butter

Preparation steps

1.
Wash the salmon fillets and pat dry.
2.
Heat the butter in a saucepan and sauté the shallots. Deglaze with red wine and reduce to a quarter. Chop the capers and add, together with the parsley and olives.
3.
Heat the oven to 220°C (200° fan) | 425F | gas 7.
4.
Cut the crust off the bread and cut into cubes. Blend in a mixer with the hazelnuts, then stir in 2 tablespoons of butter and the thyme. Place the salmon fillets in an ovenproof dish and brush with the remaining butter. Season with salt and pepper. Spread the breadcrumbs over the top of the salmon and slightly press down. Bake in the oven for approx. 15 minutes.
5.
In the meantime heat the olive oil in a frying pan and sauté the spring onions. Season the red wine sauce with salt and pepper and bring to the boil. Stir in the cold knobs of butter but do not boil.
6.
Arrange the spring onions onto plates, place the salmon on the top and drizzle the red wine sauce over the top. Garnish with parsley and serve.