Hake Fillets with Dill Sauce
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
414
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 554 mg | (14 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the fish
- 4 pcs Hake (each 160 grams)
- lemons
- salt
- freshly ground peppers
- 4 Tbsps clarified butter
Preparation steps
1.
For the fish, sprinkle fish fillets with lemon juice and season with salt and pepper.
2.
For the sauce, peel the shallot, chop very finely and sauté in a pan in butter until translucent. Stir in lemon juice and creme fraiche and season with salt, pepper and nutmeg.
3.
Cook fish fillets in a large skillet in clarified butter until golden brown, 3-4 minutes on each side.
4.
Rinse dill and stir into the sauce.
5.
Arrange fish fillets with dill sauce and lemon fillets on preheated plates and garnish with dill sprigs. Serve with boiled potatoes and mixed, raw bell pepper slices, if desired.
