Halibut with Potatoes and Bechamel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 30 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,458 mg | (36 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 371 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 2 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
