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:
8,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
861
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie861 kcal(41 %)
Protein38 g(39 %)
Fat57 g(49 %)
Carbohydrates34 g(23 %)
Sugar added0 g(0 %)
Roughage4.4 g(15 %)
Vitamin A0.7 mg(88 %)
Vitamin D8.9 μg(45 %)
Vitamin E3.2 mg(27 %)
Vitamin K34.3 μg(57 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin20 mg(167 %)
Vitamin B₆1.2 mg(86 %)
Folate116 μg(39 %)
Pantothenic acid1.7 mg(28 %)
Biotin11 μg(24 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C56 mg(59 %)
Potassium1,846 mg(46 %)
Calcium200 mg(20 %)
Magnesium108 mg(36 %)
Iron4.4 mg(29 %)
Iodine81 μg(41 %)
Zinc2.1 mg(26 %)
Saturated fatty acids34.3 g
Uric acid348 mg
Cholesterol181 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 tablespoons butter
4 pieces Halibut fillet (each 200 grams)
2 tablespoons 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.