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.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 5.6 μg | (28 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,330 mg | (33 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 91 μg | (46 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 102 mg |
Ingredients
- Ingredients
- 800 grams starchy potatoes
- salt
- 600 grams Plaice fillet
- 2 carrots
- 4 scallions
- 1 tsp butter
- 150 milliliters dry white wine
- white peppers
- 100 milliliters Soy creamer
- 1 Tbsp Crème fraiche
- 1 splash lemon juice
- 2 stalks parsley
Preparation steps
Rinse the potatoes and cook in boiling salted water about 30 minutes.
Meanwhile, rinse the plaice fillet under cold water, pat dry and divide into 4 equal pieces.
Peel the carrot and finely grate. Rinse, trim and cut the scallions into 3 cm (approximately 1 1/4 inch) long pieces.
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.
Drain the potatoes and peel. Remove the vegetables from the broth and keep warm with the plaice fillets and potatoes.
Return the broth to a simmer and add the soy cream. Stir in the creme fraiche and season with lemon juice, salt and pepper.
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.
