Haddock with Mashed Kale Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 827.6 μg | (1,379 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 269 μg | (90 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 1,674 mg | (42 %) | ||
| Calcium | 342 mg | (34 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 224 μg | (112 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 286 mg | |||
| Cholesterol | 300 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 600 grams starchy potatoes
- salt
- 2 scallions
- 400 grams Kale (kale or cabbage)
- 50 grams butter
- 100 milliliters milk
- peppers (ground)
- Nutmeg
- 150 milliliters dry white wine
- 1 bay leaf
- 4 Haddock fillet (each 160 grams)
- 3 Tbsps White vinegar
- 4 eggs
- 2 Tbsps scallions
Preparation steps
Peel the potatoes and boil in salted water for about 30 minutes until done. Rinse scallions, trim and cut into rings. Rinse kale, trim and cut into strips. Cook for about 10 minutes in salted water, remove with slotted spoon, drain. Drain the potatoes, mash with a fork and let evaporate briefly. Melt half of the butter in a large pot, sauté kale and scallions until translucent.
Stir the kale mixture and the remaining butter into the mashed potatoes. Add milk until the consistency is creamy. Season with nutmeg, salt and pepper and keep warm.
Boil 250 ml of water, the bay leaf and the wine. Reduce the heat and poach the haddock for about 8 minutes.
Boil about 1 liter of water and the vinegar and remove from heat. Break the eggs individually into a cup and let gently slide into the vinegar water. Poach 4-5 minutes (water should not boil). Serve with the drained fish on mashed potato dish, season with pepper and sprinkle with chives.
