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Gourmet Fish with Nutty Sauce

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Gourmet Fish with Nutty Sauce
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 8 min.
Ready in
Calories:
762
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie762 kcal(36 %)
Protein53.41 g(55 %)
Fat45.09 g(39 %)
Carbohydrates35.44 g(24 %)
Sugar added1.44 g(6 %)
Roughage11.12 g(37 %)
Vitamin A1,980.08 mg(247,510 %)
Vitamin D2.97 μg(15 %)
Vitamin E9.4 mg(78 %)
Vitamin B₁0.41 mg(41 %)
Vitamin B₂0.81 mg(74 %)
Niacin17.54 mg(146 %)
Vitamin B₆1.04 mg(74 %)
Folate396.2 μg(132 %)
Pantothenic acid1.34 mg(22 %)
Biotin10.42 μg(23 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C76.15 mg(80 %)
Potassium2,239.81 mg(56 %)
Calcium345.07 mg(35 %)
Magnesium284.67 mg(95 %)
Iron7.33 mg(49 %)
Iodine12.7 μg(6 %)
Zinc2.92 mg(37 %)
Saturated fatty acids16.82 g
Cholesterol164.92 mg
Author of this recipe:

Ingredients

for
4
For the fish
1 tablespoon
1 tablespoon
plain flour
cup
cup
cream (at least 30% fat content)
cup
½ cup
2 tablespoons
1 tablespoon
grainy Mustard
25 ounces
Cod fillet (ready to cook, skin removed)
½
organic lemon (juice)
For the salad
2
Fennel bulb (stalk removed, thinly sliced, green leaves reserved)
1
small onion (peeled, thinly sliced)
4 tablespoons
cup
1
red Apple (cored, cut into thin wedges.)
2 tablespoons
3 tablespoons
1 teaspoon
2 cups
baby Spinach (washed, drained)

Preparation steps

1.
For the sauce, melt the butter with the flour and pour in the white wine, stirring. Bring to the boil and let simmer for a few minutes. Pour in the cream and stock and bring to the boil, stirring. Simmer for about 10 minutes until smooth and thickened.
2.
Roast the almonds in a pan without fat until they give off an aroma. Remove from the heat. Season the sauce with mustard, salt, Noilly Prat and lemon juice. Mix in half the almonds.
3.
Divide the cod fillets into 8 equal pieces, drizzle with lemon juice and season with salt and ground black pepper. Place in a buttered steamer insert over a pan of boiling water, cover and steam for about 8
4.
minutes.
5.
For the salad, fry the fennel and onions in 2 tbsp oil for 2-3 minutes; do not let them brown. Season with salt and ground black pepper and pour on the stock. Remove from the heat and let cool until lukewarm. Add the apples.
6.
Mix the vinegar with the orange juice, honey and the remaining oil. Season with salt and ground black pepper and mix with the salad. Finally, gently mix in the spinach.
7.
Garnish the salad with the fennel leaves and serve on plates with the fish and sauce, sprinkled with the remaining almonds.