Pike and Char with Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 65.2 μg | (109 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,170 mg | (29 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 135 μg | (68 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 500 milliliters vegetable stock
- 4 Tbsps olive oil
- 1 Tbsp White vinegar
- Saffron
- salt
- 500 grams Asparagus (blanched)
- 1 lemon (juiced)
- 2 Tbsps Noilly Prat
- 150 grams Celery
- 8 Walnut
- 1 lemon (organic)
- 750 grams fish fillets (such as pike and char)
Preparation steps
Rinse the asparagus and peel. Slice 1/2 and simmer in 50 ml (approximately 1/4 cup) stock and a pinch of saffron until tender, about 4 minutes. Purée with the olive oil, lemon juice and vermouth.
Cut the tips off the other 1/2 of the asparagus. Set aside. Slice the asparagus stalks. Cut the celery into small cubes. Coarsely chop the walnuts. Add 1/2 the walnuts, asparagus stalks and celery to the asparagus sauce.
Bring the remaining stock to a boil in a wide saucepan with a pinch of saffron, the vinegar and a pinch of salt.
Slice the remaining lemon. Cut the fish fillets into thin strips. Form the fish strips into 4 braids, securing with toothpicks. Carefully place the fish braids in the stock and simmer over low heat until the fish is poached to your liking. Remove the fish braids, drain and arrange on serving plates. Pour the sauce over top and garnish with lemon slices, asparagus tips and remaining walnuts.
