Monkfish with Celery Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 217 cal. | (10 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 81.4 μg | (136 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 778 mg | (19 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 Celery root (350 grams)
- 100 milliliters Vegetable broth (Instant)
- 125 grams Whipped cream
- Nutmeg
- 300 grams Monkfish
- 1 bunch parsley
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
Preparation steps
Peel celery, halve and cut off 4 thin slices, chop the rest into small pieces. Arrange celery slices on a lined with parchment paper baking sheet and drizzle with a little olive oil. Bake in preheated oven at 200°C (approxiamately 400°F) until crispy.
Cover celery cubes with broth, cream and nutmeg and cook for about 20 minutes or until soft.
Cut fish fillets into bite-sized cubes, season with salt and pepper and drizzle with 2 tablespoons of lemon juice. Rinse parsley and shake dry. PLuck off leaves and set some aside for garnishing.
Heat olive oil in a pan and cook parsley leaves until crispy, drain on paper towels. Cook fish in the same pan for about 4 minutes, stirring.
Drain celery and divide into two parts. Combine one half with chopped parsley and puree. Puree the other half. Season both purees with salt, pepper and nutmeg.
Arrange monkfish with two purees and celery slices on plates. Garnish with fried parsley leaves and serve.
