Monkfish with Green and White Parsley and Celery Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 95.8 μg | (160 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,080 mg | (27 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 600 grams Celery root
- olive oil (for drizzling)
- 300 milliliters Vegetable broth
- 200 milliliters Whipped cream
- Nutmeg
- 600 grams Monkfish
- 1 bunch parsley
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 2 Tbsps olive oil
Preparation steps
Peel and halve celery root, cut one half into 8 thin slices. Chop the rest into small cubes. Place celery slices on a lined with parchment paper baking sheet and drizzle with a little olive oil. Bake in preheated oven at 200°C (approximately 400°F) until crispy. Remove from oven and set aside. Combine celery cubes with broth, cream and nutmeg and simmer, covered, for about 20 minutes or until soft. Cut fish fillet 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. Set some leaves aside for garnishing and chop the rest. Heat olive oil in a pan, saute whole parsley leaves until crispy and drain on paper towels. Add fish to the pan and cook for about 4 minutes or until golden brown. Remove from pan and keep warm.
Drain celery cubes and divide into 2 portions, puree. Puree chopped parsley and season with salt, pepper and nutmeg. Divide into two portions.
Place celery slices on plates and layer with parlsey puree, monkfish, celery slice, celery puree and monkfish. Garnish with crispy parsley leaves and serve.
