Monkfish with Pasta and Vegetable Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,008 cal. | (48 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 6.5 μg | (33 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 53.9 μg | (90 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19 mg | (158 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,499 mg | (37 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 187 mg | (62 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 96 μg | (48 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 23 g | |||
| Uric acid | 534 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 400 grams Tagliatelle
- salt
- 2 carrots
- 1 medium-size Leek
- 1 Zucchini
- 8 medallions Monkfish (each approximately 80-90 grams)
- 2 shallots
- 3 sprigs thyme
- 150 milliliters white wine
- 100 milliliters fish stock
- 4 Tbsps White vinegar
- 1 Tbsp Sour cream
- 150 grams cold butter (diced)
- 4 Tbsps olive oil
- freshly ground peppers
Preparation steps
Peel the carrots and rinse the zucchini. Quarter each lengthiwse and with a vegetable peeler, thinly slice each in thin ribbon pasta shapes. Halve the leek, rinse well, and cut into ribbon pasta shapes.
Peel and very finely chop the shallots. Heat 1 tablespoon butter in a skillet and sauté the shallot until translucent. Add the thyme, 3 tablespoons vinegar, white wine and fish stock and boil down until reduced to 4 tablespoons. Remove the thyme and stir in sour cream. Remove from the heat and swirl in the butter until thick and creamy. Season with salt and stir in the remaining vinegar.
Meanwhile, cook the pasta in a pot of boiling salted water until al dente, drain well.
Season the fish medallions with salt and pepper. Heat 2 tablespoons of the oil in a skillet and saute the fish 1 minute per side, remove from the pan and keep warm. Add the remaining olive oil to the pan and saute the vegetable noodles until tender. Add the drained pasta and cook until heated through. Season with salt and pepper and arrange on plates. Arrange the monkfish on top and serve with the sauce.
