Pollock with Dill Potatoes

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Pollock with Dill Potatoes

Pollock with dill potatoes - Crispy fried fish with a creamy side dish.

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
390
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie390 kcal(19 %)
Protein30 g(31 %)
Fat17 g(15 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage2.6 g(9 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.4 mg(28 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin11.4 mg(95 %)
Vitamin B₆0.7 mg(50 %)
Folate52 μg(17 %)
Pantothenic acid0.6 mg(10 %)
Biotin2.4 μg(5 %)
Vitamin B₁₂3.4 μg(113 %)
Vitamin C26 mg(27 %)
Potassium1,055 mg(26 %)
Calcium30 mg(3 %)
Magnesium78 mg(26 %)
Iron1.7 mg(11 %)
Iodine91 μg(46 %)
Zinc0.7 mg(9 %)
Saturated fatty acids5.1 g
Uric acid27 mg
Cholesterol89 mg
Author of this recipe:

Ingredients

for
4
Ingredients
600 grams
2
2 teaspoons
200 milliliters
200 milliliters
4
Pollock (each 130 grams)
2 tablespoons
sprig

Preparation steps

1.

Peel, rinse and slice the potatoes. Peel the onions, cut in half lengthwise and cut into wedges.

2.

Heat 1 teaspoon butter in a pan and sauté onions and potatoes over high heat for about 3 minutes. Season with salt and pepper. Stir in broth and soy cream and simmer, covered, for about 15 minutes over low heat.

3.

Meanwhile, rinse pollock, pat dry, season with salt and pepper and sprinkle with flour. Heat the remaining butter in another pan. Fry pollock over medium heat on each side for 2-3 minutes.

4.

Rinse dill, shake dry, pluck fronds and add to the potatoes. Season with salt and pepper and serve with the pollock on 4 warmed plates.