Pescaccio with Asparagus, Tomatoes and Citrus Vinaigrette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 194 cal. | (9 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 56.7 μg | (95 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 500 mg | (13 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 grams green Asparagus
- 4 Tbsps olive oil
- salt
- ½ tsp sugar
- 2 Tomatoes
- 2 Tbsps Orange juice
- 2 Tbsps apple cider vinegar
- 1 Tbsp Maple syrup
- salt
- 1 generous pinch cayenne pepper
- 200 grams Sea bream fillet (very fresh)
- 2 Tbsps balsamic vinegar
- freshly ground peppers
- 1 handful mixed Fresh herbs (such as oregano flowers, chervil, tarragon)
Preparation steps
For the tomatoes and asparagus: Trim the bottom woody ends from the asparagus and peel the bottom third. Halve the asparagus spears on a diagonal. Heat 1 tablespoon of the oil in a skillet. Add the asparagus and cook for 2-3 minutes. Add the salt and sugar, and cook until caramelized. Stir in some water, cover, and allow to steam until tender, about 8 minutes.
Blanch the tomatoes in boiling water. Peel, quarter and core the tomatoes, and cut into strips. Remove the lid from the asparagus and allow the liquid to evaporate. Stir in the tomatoes, remove from the heat and allow to cool to lukewarm.
For the vinaigrette: In a bowl, whisk the orange juice with the cider vinegar, maple syrup and 1-2 tablespoons oil. Season with salt and cayenne to taste.
For serving: Brush some of the vinaigrette on individual plates. Rinse the fish, pat dry and cut into thin slices on a diagnonal. Spread onto the plates and drizzle with more of the vinaigrette. Season with pepper to taste. Arrange the tomatoes and asparagus on the plate and serve garnished with the herbs.
