Mixed Fish and Vegetables on a Raclette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 598 cal. | (28 %) | ||
| Protein | 48.85 g | (50 %) | ||
| Fat | 38.06 g | (33 %) | ||
| Carbohydrates | 20.54 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.14 g | (20 %) |
| Vitamin A | 241.15 mg | (30,144 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 1.46 mg | (12 %) | ||
| Vitamin B₁ | 0.41 mg | (41 %) | ||
| Vitamin B₂ | 0.65 mg | (59 %) | ||
| Niacin | 18.77 mg | (156 %) | ||
| Vitamin B₆ | 1.23 mg | (88 %) | ||
| Folate | 90.22 μg | (30 %) | ||
| Pantothenic acid | 2.38 mg | (40 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 2.56 μg | (85 %) | ||
| Vitamin C | 161.54 mg | (170 %) | ||
| Potassium | 1,812.25 mg | (45 %) | ||
| Calcium | 98.97 mg | (10 %) | ||
| Magnesium | 111.57 mg | (37 %) | ||
| Iron | 3.51 mg | (23 %) | ||
| Iodine | 0.59 μg | (0 %) | ||
| Zinc | 2.88 mg | (36 %) | ||
| Saturated fatty acids | 5.04 g | |||
| Cholesterol | 182.5 mg |
Ingredients
- For the chile dip
- 6 ripe Tomatoes
- 2 garlic cloves
- 3 Red chili peppers
- 50 milliliters olive oil
- For the fish and vegetables
- 250 grams Salmon (skinless)
- 250 grams Monkfish (skinless)
- 250 grams shrimp
- 4 sprigs Dill
- 2 sprigs parsley
- 80 milliliters olive oil
- salt
- freshly ground peppers
- 250 grams Oyster mushrooms
- 200 grams button Mushroom
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 shallot
- ½ organic lemon
Preparation steps
For the chile dip: Blanch the tomatoes in boiling water. Peel, remove seeds, core and cut into small cubes. Peel and finely chop 1 clove of garlic. Rinse the chiles, remove seeds and coarsely chop. Place the tomatoes, garlic, chiles and oil in a blender and puree until smooth. Pour into a bowl.
For the fish and vegetables: Rinse fish and pat dry. Cut the salmon into long slices. Cut the monkfish into bite-sized pieces. Peel and devein shrimp.
Peel the remaining garlic and press into a bowl. Rinse the herbs, shake dry, pluck leaves and finely chop. Stir into the garlic along with the oil. Stir well and season with salt and pepper to taste. Place the fish and shrimp in a dish and cover with the oil mixture. Marinade in the refrigerator for 20 minutes.
Wipe the mushrooms with a damp paper towel and chop. Rinse the bell peppers, remove seeds and white ribs, and thinly slice. Peel the shallot, cut in half and thinly slice. Rinse the lemon in hot water, pat dry and grate zest. In a bowl, stir the mushrooms with the bell peppers, shallot and lemon zest, and season with salt and pepper to taste. Heat the raclette. Place the fish, shrimp and vegetables on top and cook until done. Serve with chile dip.
