Gourmet Fish Roe with Potato Soup
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
324
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 324 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 18.6 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 495 mg | (12 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 Tbsps vegetable oil
- 1 onion (chopped)
- 1 clove garlic cloves (chopped)
- 1 tsp Turmeric
- 2 medium potatoes (peeled and chopped)
- 2 carrots (peeled and chopped)
- 3 cups vegetable stock
- 1 cup cream (30% fat)
- 2 Tbsps snipped Chives
- 4 Tbsps Salmon Caviar
- 4 Tbsps Crème fraiche
Preparation steps
1.
Heat the oil in a large pan and gently cook the onion until soft but not brown.
2.
Add the garlic and turmeric, cook for 2 minutes then add the potatoes and carrots and cook for 2 more minutes.
3.
Pour over the stock, bring to a boil then simmer gently until the vegetables are very soft. Blend to a smooth puree then pass through a fine sieve into a clean pan.
4.
Add the cream to the pan, season with salt and pepper and reheat gently. Pour into warmed bowls and garnish with the chives, caviar and creme fraiche.
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