Plaice Fillets with Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 724 cal. | (34 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 9.5 μg | (48 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 24.2 mg | (202 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,418 mg | (35 %) | ||
| Calcium | 288 mg | (29 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 164 μg | (82 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 308 mg | |||
| Cholesterol | 271 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the fish
- 8 Plaice fillet
- 2 Tbsps lemon juice
- 2 Tbsps butter
- salt
- peppers (White)
- For the crust
- 4 Tbsps breadcrumbs
- 4 Tbsps ground almonds
- 4 Tbsps butter
- For the salad
- 1 small Iceberg lettuce
- 200 grams Cherry tomatoes
- 1 yellow paprika
- ½ bunch Chives
- 200 grams Sour cream
- 4 Tbsps Horseradish cream
- salt
- peppers
Preparation steps
For the fish, rinse the plaice fillets under cold water, pat dry and check for bones. Sprinkle fillets with lemon juice and season with salt and pepper. Set aside. In the meantime, for the salad, rinse the lettuce, spin dry and tear into bite-sized pieces. Rinse the tomatoes and cut in half. Rinse the bell pepper, trim, cut in half, remove seeds, remove ribs and cut into strips. Rinse the chives, shake dry, set some whole straws for garnish aside and cut the remaining chives into small rings.
For the crust, mix almonds with the breadcrumbs and and knead in the butter. Crumble the mixture between your palms.
Melt the butter in an oven-proof pan and fry the fish fillets on both sides briefly. Sprinkle crust over the fillets, press lightly and bake in preheated oven at 160°C (approximately 325°F) for 10-15 minutes.
Arrange the salad ingredients on plates. Stir the sour cream with horseradish until smooth and pour over the salads. Sprinkle with the chopped chives. Arrange the finished fish fillets on the salads and garnish with reserved chive straws. Serve immediately.
