Halibut Fillet with Red Wine Shallot, Lobster and Vegetables
(Percentage of daily recommendation)
| Calorie | 880 cal. | (42 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 9 μg | (45 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 38.3 μg | (64 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,922 mg | (48 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 83 μg | (42 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 34.4 g | |||
| Uric acid | 373 mg | |||
| Cholesterol | 195 mg | |||
| Complete sugar | 9 g |
Ingredients
- 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
Preparation steps
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.
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.