Grilled Cod with Smoked Parsley Root Mash
Grilled cod with smoked parsley root mash - Rustic feast for outdoor lovers
Healthy, because
Even smarter
Nutritional values
Goodbye stomach problems: The Parsley root with its essential oils gives an irritated stomach a soothing charge of rest and relaxation. Cod provides the thyroid gland with plenty of iodine.
If you want to enjoy the dish without much effort, cook the fish in a baking dish in the oven instead of on the grill. You can then use smoked salt for the smoked flavor.
(Percentage of daily recommendation)
| Calorie | 670 cal. | (32 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 15.9 g | (53 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 6.1 μg | (31 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 13.5 μg | (450 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 1,840 mg | (46 %) | ||
| Calcium | 361 mg | (36 %) | ||
| Magnesium | 196 mg | (65 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 425 μg | (213 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 36 ozs parsley roots (10 pieces)
- 4 Tbsps Canola oil
- Iodized salt (With fluoride)
- 1 organic lime
- 3 ½ ozs dried Pineapple
- 1 oz roasted Macadamia Nuts
- 1 Tbsp Maple syrup
- 2 Tbsps apple cider vinegar
- peppers (From the mill)
- 1 handful garden herbs (ex. chervil, cress)
- 4 ozs Heavy cream
- 22 ozs cod fillets (ready to cook)
- ½ tsp Mustard seed
- 1 tsp colorful peppercorns
- ½ tsp Coriander
- 1 tsp dried thyme
- 1 Tbsp butter
- Nutmeg
- Also:
- 16 slices Whole-grain baguette
Kitchen utensils
Preparation steps
Peel parsley roots and cut lengthwise into slices about 1/2-inch thick. Brush with 2 tablespoons of oil and salt. Grill on a hot grill for about 10 minutes. Place wood chips (soaked according to manufacturer's instructions) in embers and smoke vegetables, covered, for 15 minutes.
In the meantime, wash lime, dab dry, peel peel in fine zest, squeeze out juice. Finely dice pineapple, coarsely chop macadamias. Mix everything with maple syrup, remaining oil, vinegar, salt and pepper. Wash the herbs, shake dry, pluck off the leaves, put some aside, chop the rest finely and add to the sauce.
Remove vegetables from grill and dice. Place in a grill tray with the cooking cream and cook on the grill for a further 10 minutes until soft.
Wash cod, pat dry and cut into 8 pieces. Finely crush mustard seeds, pepper, coriander and thyme in a mortar. Rub the fish with the seasoning mixture and salt and cook on the grill for 6-8 minutes.
Mash parsley roots with butter until chunky and season with salt and freshly grated nutmeg. Arrange on plates with cod, pour sauce over and serve garnished with remaining herbs. Serve with baguette.
