Plaice with Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 928 cal. | (44 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 15.1 μg | (76 %) | ||
| Vitamin E | 15.4 mg | (128 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 39.1 mg | (326 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 2,260 mg | (57 %) | ||
| Calcium | 342 mg | (34 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 273 μg | (137 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 498 mg | |||
| Cholesterol | 343 mg | |||
| Complete sugar | 3 g |
Ingredients
- 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
Preparation steps
For the potato salad: Rinse potatoes thoroughly, cook with shell in boiling salted water for 20-25 minutes.
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.
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.
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.
