Mixed Seafood Skillet with Beets and Dill
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
675
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 675 kcal | (32 %) | ||
| Protein | 40.4 g | (41 %) | ||
| Fat | 56.6 g | (49 %) | ||
| Carbohydrates | 2 g | (1 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 small Cod
- 4 small Salmon cutlets
- lemons (juiced)
- 2 sticks Leeks
- 1 Beet
- 40 grams butter
- 1 cube Crab paste
- 250 grams Whipped cream
- 3 sprigs Dill
- salt
- peppers
- 100 grams shrimp
Preparation steps
1.
Rinse fish, pat dry and brush with lemon juice. Rinse leeks, drain and cut into rings. Peel beet and cut into matchsticks. Heat butter in a pan and fry fish cutlets on both sides, about 5 minutes. Fry fish cutlets in batches and keep warm. Add leek and beet to hot pan and sauté briefly. Crush crab soup cube. Mix crushed crab soup cube, cream and 0.25 liter (approximately 1 cup) water together. Deglaze pan with crab soup mixture and bring to a boil. Reduce heat and simmer for 5 minutes, stirring constantly. Rinse dill and pluck leaves from the stems. Return fish to pan and sprinkle with dill and heat briefly, until fish is warm. Season with salt and pepper. Garnish with cooked shrimp and serve immediately.
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