Halibut with Vegetables and Mustard-Horseradish Sauce

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Halibut with Vegetables and Mustard-Horseradish Sauce
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
884
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie884 cal.(42 %)
Protein40 g(41 %)
Fat64 g(55 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage7 g(23 %)
Vitamin A0.8 mg(100 %)
Vitamin D8.3 μg(42 %)
Vitamin E6 mg(50 %)
Vitamin K42.5 μg(71 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin20.8 mg(173 %)
Vitamin B₆0.9 mg(64 %)
Folate67 μg(22 %)
Pantothenic acid1.9 mg(32 %)
Biotin14 μg(31 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C37 mg(39 %)
Potassium1,212 mg(30 %)
Calcium131 mg(13 %)
Magnesium114 mg(38 %)
Iron3.7 mg(25 %)
Iodine66 μg(33 %)
Zinc1.7 mg(21 %)
Saturated fatty acids30 g
Uric acid403 mg
Cholesterol174 mg
Complete sugar9 g

Ingredients

for
4
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

1.

For the fish: Peel and grate the carrot. Peel and finely chop the ginger.

2.

Remove the crust from the bread and in a food processor, pulse to form fine crumbs.

3.

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.

4.

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.

5.

Lift the fish from the pan and place on a sheet of aluminum foil.

6.

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.

7.

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.

8.

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.