Plaice Fillets with Carrots and Potatoes

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Plaice Fillets with Carrots and Potatoes

Plaice Fillets with Carrots and Potatoes - The taste of the north: a harmonious combination of fish, vegetables and rich sauce.

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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
360
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie360 kcal(17 %)
Protein30 g(31 %)
Fat10 g(9 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A0.7 mg(88 %)
Vitamin D5.6 μg(28 %)
Vitamin E2.2 mg(18 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin14.2 mg(118 %)
Vitamin B₆0.7 mg(50 %)
Folate62 μg(21 %)
Pantothenic acid2 mg(33 %)
Biotin5.6 μg(12 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C41 mg(43 %)
Potassium1,330 mg(33 %)
Calcium156 mg(16 %)
Magnesium87 mg(29 %)
Iron3.5 mg(23 %)
Iodine91 μg(46 %)
Zinc1.8 mg(23 %)
Saturated fatty acids3.3 g
Uric acid176 mg
Cholesterol102 mg

Ingredients

for
4
Ingredients
800 grams starchy potatoes
salt
600 grams Plaice fillet
2 carrots
4 scallions
1 teaspoon butter
150 milliliters dry white wine
white peppers
100 milliliters Soy creamer
1 tablespoon Crème fraiche
1 splash lemon juice
2 stalks parsley
How healthy are the main ingredients?
potatosaltcarrotparsley

Preparation steps

1.

Rinse the potatoes and cook in boiling salted water about 30 minutes.

2.

Meanwhile, rinse the plaice fillet under cold water, pat dry and divide into 4 equal pieces.

3.

Peel the carrot and finely grate. Rinse, trim and cut the scallions into 3 cm (approximately 1 1/4 inch) long pieces.

4.

Heat butter in a pan and sauté the scallions and carrots for 1-2 minutes. Add the wine and place fish fillets on the vegetables. Season with salt and pepper, cover and cook for 8-10 minutes over low heat.

5.

Drain the potatoes and peel. Remove the vegetables from the broth and keep warm with the plaice fillets and potatoes.

6.

Return the broth to a simmer and add the soy cream. Stir in the creme fraiche and season with lemon juice, salt and pepper.

7.

Rinse the parsley, shake dry and pluck the leaves. Arrange the vegetables, potatoes and plaice fillets onto plates. Spoon the sauce over the fish and serve garnished with parsley.