Plaice with Potato Salad

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Plaice with Potato Salad
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Health Score:
81 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
928
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie928 cal.(44 %)
Protein90 g(92 %)
Fat51 g(44 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.1 mg(13 %)
Vitamin D15.1 μg(76 %)
Vitamin E15.4 mg(128 %)
Vitamin K5.1 μg(9 %)
Vitamin B₁1.2 mg(120 %)
Vitamin B₂1.2 mg(109 %)
Niacin39.1 mg(326 %)
Vitamin B₆1.4 mg(100 %)
Folate84 μg(28 %)
Pantothenic acid4.7 mg(78 %)
Biotin7.8 μg(17 %)
Vitamin B₁₂7.5 μg(250 %)
Vitamin C51 mg(54 %)
Potassium2,260 mg(57 %)
Calcium342 mg(34 %)
Magnesium155 mg(52 %)
Iron6.4 mg(43 %)
Iodine273 μg(137 %)
Zinc3.3 mg(41 %)
Saturated fatty acids16 g
Uric acid498 mg
Cholesterol343 mg
Complete sugar3 g

Ingredients

for
4
For the potato salad
600 grams predominantly waxy potatoes
salt
2 onions
150 milliliters Vegetable broth (powdered instant)
3 Tbsps vegetable oil
1 Tbsp White vinegar
freshly ground peppers
2 Pickled cucumbers
1 bunch Dill
For the fish
4 kitchen-ready Plaice (each 350 grams)
juice of 1/2 lemons
salt
freshly ground peppers
80 grams lean Bacon
4 Tbsps vegetable oil
2 Tbsps butter
lemons (for garnish)
How healthy are the main ingredients?
potatoDillsaltonionlemon

Preparation steps

1.

For the potato salad: Rinse potatoes thoroughly, cook with shell in boiling salted water for 20-25 minutes.

2.

Peel onion and chop finely. Simmer onions for about 5 minutes in vegetable broth. Drain potatoes, peel and cut into slices. Pour broth over potatoes and leave covered for about 30 minutes.

3.

Combine oil with vinegar, salt and pepper. Cut cucumber into slices and chop dill. Mix marinade, potatoes, cucumbers and dill. Let soak approximately 15 minutes and season to taste.

4.

For the fish: Rinse fish and pat dry. Drizzle with lemon juice and season with salt and pepper. Cut bacon into cubes. Fry bacon in a nonstick pan until crispy. Remove, place on paper towel and keep warm. Fry fish in the pan for about 3-4 minutes per side with 1 tablespoon oil and ½ tablespoon butter. Place in a preheated oven at 50°C (approximately 125°F) on a baking sheet lined with paper towel to keep warm. Serve fish with diced bacon and potato salad. Garnish with lemon and serve.

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