Halibut with Potatoes and Bechamel

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Halibut with Potatoes and Bechamel
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
432
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie432 cal.(21 %)
Protein43 g(44 %)
Fat13 g(11 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D7.6 μg(38 %)
Vitamin E2.2 mg(18 %)
Vitamin K30 μg(50 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin21.5 mg(179 %)
Vitamin B₆1 mg(71 %)
Folate49 μg(16 %)
Pantothenic acid1.3 mg(22 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C41 mg(43 %)
Potassium1,458 mg(36 %)
Calcium76 mg(8 %)
Magnesium103 mg(34 %)
Iron3 mg(20 %)
Iodine65 μg(33 %)
Zinc1.9 mg(24 %)
Saturated fatty acids5.7 g
Uric acid371 mg
Cholesterol95 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
600 grams waxy potatoes
salt
1 bunch Chives (30 grams)
30 grams butter
3 Tbsps Pastry flour
300 milliliters fish stock
300 milliliters chicken stock
Nutmeg
1 lemon
600 grams smoked Halibut
How healthy are the main ingredients?
potatoChivessaltNutmeglemon

Preparation steps

1.

Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20-25 minutes. Drain and rinse in cold water, then drain again and keep warm. Meanwhile, rinse chives, shake dry and cut into rolls.

2.

Melt butter in a saucepan, sprinkle with flour, mix, leave briefly to thicken and then pour in fish and poultry stock. Mix well using a whisk, so that lumps do not form. Season with salt, pepper and nutmeg and simmer for 10-15 minutes over medium heat.

3.

Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon. Stir chives into the sauce and season with lemon juice.

4.

Coarsely chop smoked halibut. To serve, arrange cooked potatoes on a warm plate, place fish on potatoes and cover with the sauce. Garnish with freshly ground pepper and lemon zest.