Plaice Parcels with Carrots and Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 643 cal. | (31 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 15.2 μg | (76 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 44.1 μg | (74 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 37.1 mg | (309 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 2,115 mg | (53 %) | ||
| Calcium | 355 mg | (36 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 274 μg | (137 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 497 mg | |||
| Cholesterol | 354 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 Plaice (ready to cook)
- 4 carrots
- 4 onions
- 70 grams butter
- 1 tsp black peppercorns
- 125 milliliters white wine
- salt
- 2 lemons (organic)
- flat-leaf parsley
Preparation steps
Rinse the plaice and pat dry. Lay each plaice on a piece of aluminum foil of appropriate size.
Peel the carrots and cut into thin strips. Peel the onions and cut into rings. Heat half of the butter in a nonstick pan and saute the carrots and onions for 3 minutes. Add the peppercorns and pour in the white wine. Bring to a boil and season with salt.
Spread the carrot-onion mixture on each plaice.
Rinse the lemon and cut into slices. Rinse the parsley, shake dry and pluck the leaves. Distribute lemon slices and parsley over each plaice. Sprinkle the remaining butter in small pieces over each plaice. Fold the aluminum foil over each plaice and seal well to form parcels. Place the parcels on a baking sheet and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 25-30 minutes.
