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Gourmet Fish with Herb Sauce

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Gourmet Fish with Herb Sauce
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
798
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie798 kcal(38 %)
Protein47.14 g(48 %)
Fat48.16 g(42 %)
Carbohydrates37.7 g(25 %)
Sugar added0 g(0 %)
Roughage5.46 g(18 %)
Vitamin A1,459.22 mg(182,403 %)
Vitamin D0.53 μg(3 %)
Vitamin E0.84 mg(7 %)
Vitamin B₁0.57 mg(57 %)
Vitamin B₂0.91 mg(83 %)
Niacin24.75 mg(206 %)
Vitamin B₆1.68 mg(120 %)
Folate85.49 μg(28 %)
Pantothenic acid3.25 mg(54 %)
Biotin8.61 μg(19 %)
Vitamin B₁₂5.12 μg(171 %)
Vitamin C35.7 mg(38 %)
Potassium1,929.7 mg(48 %)
Calcium245.76 mg(25 %)
Magnesium95.87 mg(32 %)
Iron4.61 mg(31 %)
Iodine9.58 μg(5 %)
Zinc2.11 mg(26 %)
Saturated fatty acids24.08 g
Cholesterol196.31 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3.333 cups
floury potatoes (cut into large chunks)
1
shallot (finely chopped)
8 tablespoons
cup
cup
1
3
Juniper berries
2
½ cup
1 bunch
freshly chopped Chervil
3 ½ cups
carrots (sliced into fine strips)
3
scallions (sliced into fine strips)
½ cup
21 ounces
Salmon fillet (skinned and ready to cook, cut into 4 equal-sized pieces)
2 tablespoons
All purpose flour (for dusting)
cup
Nutmeg (freshly grated)

Preparation steps

1.
Cook the potatoes in boiling salted water for around 25 minutes until tender.
2.
Sweat the shallot in 2 tbsp butter until translucent. Pour in the fish stock and wine, add the bay, juniper and peppercorns, and reduce to 1/3 of its volume.
3.
Drain the liquor through a sieve, stir in the crème fraîche and chervil and season to taste with salt and ground black pepper. Foam using a stick blender.
4.
Meanwhile, in a pan melt 2 tbsp butter and sweat the carrots and spring onions. Deglaze with the vegetable stock, season with salt and ground black pepper and simmer for approx. 5 minutes.
5.
Season the fish with salt and ground black pepper and drizzle over a little lemon juice. Dust lightly with flour and brown all over in a hot pan, in 2 tbsp butter. Reduce the heat and cook until glossy.
6.
Drain the potatoes and allow the steam to evaporate. Press them through a ricer and mix together with the remaining butter and the milk to form a smooth mash. Season to taste with salt, ground black pepper and nutmeg.
7.
Check the seasoning in the vegetables and divide between warm plates. Place the salmon on top and drizzle with the sauce. Make quenelles of potato using two moistened tablespoons, and place these next to the vegetables. Serve immediately.