John Dory with Coconut Broth and Cellophane Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 812 cal. | (39 %) | ||
| Protein | 43.63 g | (45 %) | ||
| Fat | 32.23 g | (28 %) | ||
| Carbohydrates | 86.93 g | (58 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 1.01 g | (3 %) |
| Vitamin A | 676.33 mg | (84,541 %) | ||
| Vitamin D | 5.55 μg | (28 %) | ||
| Vitamin E | 2.06 mg | (17 %) | ||
| Vitamin B₁ | 0.32 mg | (32 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 29.47 μg | (10 %) | ||
| Pantothenic acid | 1.48 mg | (25 %) | ||
| Vitamin B₁₂ | 3.21 μg | (107 %) | ||
| Vitamin C | 6.07 mg | (6 %) | ||
| Potassium | 960.01 mg | (24 %) | ||
| Calcium | 73.73 mg | (7 %) | ||
| Magnesium | 98.64 mg | (33 %) | ||
| Iron | 4.78 mg | (32 %) | ||
| Zinc | 1.74 mg | (22 %) | ||
| Saturated fatty acids | 23.5 g | |||
| Cholesterol | 86.12 mg |
Ingredients
- Ingredients
- 250 milliliters fish stock
- 400 milliliters unsweetened Coconut milk
- salt
- 1 pinch sugar
- 1 sprig Lemongrass
- 600 grams skinless Tilapia
- 350 grams Glass noodles
- 2 carrots
- 1 Tbsp vegetable oil
- 80 milliliters dry white wine
- 1 generous pinch Saffron (ground)
- freshly ground peppers
- Red pepper flakes
- Chervil (for garnish)
Preparation steps
Halve the lemongrass lengthwise. In a saucepan bring the stock, coconut milk, sugar and lemon grass to a boil. Season with salt and simmer over low heat about 10 minutes.
Rinse the fish, pat dry and cut into 8 pieces of approximately equal size. Add to the simmering coconut mixture and poach over low heat until just cooked through, 6-8 minutes.
Cook the noodles according to package directions and drain.
Peel the carrot and with a spiral cutter cut into long spaghetti-like strands. Heat the oil in a skillet and saute the carrot briefly. Add the wine and the saffron and cook 1-2 minutes until the liquid has almost been completely absorbed. Season with salt and pepper and add the drained noodles.
Arrange the carrots in soup bowls. Lift the fish from the poaching liquid and place on top of the carrots. Season with pepper and chile. Strain the sauce through a sieve, season and beat until frothy. Pour over the fish and vegetables and serve garnished with chervil.
