Halibut Fillet with Red Wine Shallot, Lobster and Vegetables

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Halibut Fillet with Red Wine Shallot, Lobster and Vegetables
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Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
880
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie880 cal.(42 %)
Protein41 g(42 %)
Fat57 g(49 %)
Carbohydrates34 g(23 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.7 mg(88 %)
Vitamin D9 μg(45 %)
Vitamin E3.5 mg(29 %)
Vitamin K38.3 μg(64 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin20.9 mg(174 %)
Vitamin B₆1.3 mg(93 %)
Folate119 μg(40 %)
Pantothenic acid1.8 mg(30 %)
Biotin11.4 μg(25 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C57 mg(60 %)
Potassium1,922 mg(48 %)
Calcium216 mg(22 %)
Magnesium118 mg(39 %)
Iron4.6 mg(31 %)
Iodine83 μg(42 %)
Zinc2.3 mg(29 %)
Saturated fatty acids34.4 g
Uric acid373 mg
Cholesterol195 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
250 grams shallots
400 milliliters Red wine
600 grams large potatoes
salt
200 milliliters lobster stock
400 milliliters Whipped cream
freshly ground peppers
50 grams cold butter
1 stalk Leeks
4 Tbsps butter
4 pcs Halibut fillet (each 200 grams)
2 Tbsps scallions
How healthy are the main ingredients?
potatoWhipped creamshallotLeeksalt

Preparation steps

1.

For the red wine shallots, peel the shallots and cut into rings. Pour red wine in a pot, bring to a boil and allow wine to gently simmer. Peel, rinse and cut potatoes out with a melon baller into beautiful balls. Cook in salted boiling water for 15-20 minutes. Drain and allow to evaporate. For the sauce, reduce lobster stock with cream to about 1/3. Season with salt and pepper and stir in the butter in small pieces with a whisk.

2.

Rinse, trim and cut the white and light green parts of the leek into rings. Braise leeks in 2 tablespoons of butter for about 5 minutes. Season fish fillets with salt and pepper and slowly fry in 2 tablespoons hot butter on each side for about 3 minutes. Warm potatoes in remaining butter, sauté and season with salt and pepper. Finish fish pieces each with a little red wine shallots. To serve, spread some sauce on each warm plate, add the fish, the leeks and potatoes. Serve sprinkled with some chives.