Haddock with Mashed Kale Potatoes
(Percentage of daily recommendation)
|Calorie||492 kcal||(23 %)|
|Protein||44.77 g||(46 %)|
|Fat||16.37 g||(14 %)|
|Carbohydrates||38.9 g||(26 %)|
|Sugar added||0 g||(0 %)|
|Roughage||7.14 g||(24 %)|
|Vitamin A||1,278.02 mg||(159,753 %)|
|Vitamin D||3 μg||(15 %)|
|Vitamin E||7.11 mg||(59 %)|
|Vitamin B₁||0.29 mg||(29 %)|
|Vitamin B₂||0.56 mg||(51 %)|
|Niacin||14.96 mg||(125 %)|
|Vitamin B₆||1 mg||(71 %)|
|Folate||226.86 μg||(76 %)|
|Pantothenic acid||0.96 mg||(16 %)|
|Biotin||1.25 μg||(3 %)|
|Vitamin B₁₂||4.43 μg||(148 %)|
|Vitamin C||150.84 mg||(159 %)|
|Potassium||1,838.63 mg||(46 %)|
|Calcium||244.16 mg||(24 %)|
|Magnesium||118.38 mg||(39 %)|
|Iron||3.83 mg||(26 %)|
|Iodine||58.88 μg||(29 %)|
|Zinc||1.64 mg||(21 %)|
|Saturated fatty acids||7.93 g|
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.