Halibut with Vegetables and Mustard-Horseradish Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 884 cal. | (42 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 8.3 μg | (42 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 42.5 μg | (71 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,212 mg | (30 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 30 g | |||
| Uric acid | 403 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the fish
- 4 Halibut fillet (150 grams)
- 1 lemon (juice)
- salt
- freshly ground peppers
- 4 slices stale white bread
- 1 carrot
- 1 pc ginger (about 2 cm)
- 80 grams soft butter
- 4 Tbsps olive oil (to saute)
- Aluminum foil
- For the vegetables
- 300 grams Snow peas
- 2 Red paprika
- 1 scallion
- 2 Tbsps butter
- 3 Tbsps chopped parsley
- For the sauce
- 3 Tbsps sharp Mustard
- 2 Tbsps Horseradish cream
- 5 Tbsps Mayonnaise
- 6 Tbsps Whipped cream
Preparation steps
For the fish: Peel and grate the carrot. Peel and finely chop the ginger.
Remove the crust from the bread and in a food processor, pulse to form fine crumbs.
In a mixing bowl, cream the butter until light and fluffy. Add the breadcrumbs, stir in shredded carrots and ginger and season with salt and pepper.
Clean the halibut fillets, drizzle with lemon and season with salt and pepper. Heat oil in a pan and saute the fillets on both sides for about 2 minutes.
Lift the fish from the pan and place on a sheet of aluminum foil.
Preheat the oven to 240°C (approximately 465°F). Place the fish on a baking sheet, top with the breadcrumb mixture and bake until the fish can be pierced with a knife, 5-7 minutes.
For the vegetables: Remove the ends and strings from the snow peas and cut in half at a slight angle. Rinse the peppers, cut in half, remove the seeds and white ribs and cut into pieces. Briefly toss the vegetables in butter, season with salt, pepper and parsley to taste.
For the sauce: In a bowl, mix together the mustard, horseradish, mayonnaise and cream and season with salt and pepper. Serve the fish on a preheated dish, with the vegetables and the sauce . Garnish with a lime slice.
