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Pollock with Leeks
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
454
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 454 cal. | (22 %) | ||
Protein | 42 g | (43 %) | ||
Fat | 11 g | (9 %) | ||
Carbohydrates | 36 g | (24 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 6.5 g | (22 %) |
more nutritional values
Vitamin A | 0.3 mg | (38 %) | ||
Vitamin D | 0.1 μg | (1 %) | ||
Vitamin E | 3.3 mg | (28 %) | ||
Vitamin K | 99 μg | (165 %) | ||
Vitamin B₁ | 0.4 mg | (40 %) | ||
Vitamin B₂ | 0.9 mg | (82 %) | ||
Niacin | 16.4 mg | (137 %) | ||
Vitamin B₆ | 1.3 mg | (93 %) | ||
Folate | 236 μg | (79 %) | ||
Pantothenic acid | 1 mg | (17 %) | ||
Biotin | 5 μg | (11 %) | ||
Vitamin B₁₂ | 4.6 μg | (153 %) | ||
Vitamin C | 85 mg | (89 %) | ||
Potassium | 1,941 mg | (49 %) | ||
Calcium | 143 mg | (14 %) | ||
Magnesium | 121 mg | (40 %) | ||
Iron | 3.9 mg | (26 %) | ||
Iodine | 141 μg | (71 %) | ||
Zinc | 1.4 mg | (18 %) | ||
Saturated fatty acids | 5.3 g | |||
Uric acid | 169 mg | |||
Cholesterol | 122 mg | |||
Complete sugar | 8 g |
Author of this recipe:

EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams Pollock
- juice of lemons
- 3 stalks Leeks
- 200 milliliters white wine
- 2 Tbsps butter
- salt
- freshly ground peppers
- 1 tsp cornstarch
- 700 grams potatoes
- parsley (for garnish)
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Preparation steps
1.
Peel potatoes and cook in salted boiling water, about 25 minutes.
2.
Divide fish into 4 portions, season with salt and pepper and sprinkle with lemon juice.
3.
Rinse, trim and cut leeks crosswise into rings. In a large, shallow pan, sauté leeks in hot, melted butter. Add wine and season with salt and pepper. Simmer about 3 minutes. Mix cornstarch with a little water until smooth, stir with leeks and boil, stirring, until thickened.
4.
Place fish on leeks. Cover and simmer over low heat, about 5 minutes.
5.
Drain potatoes. Divide leeks among plates, top with fish and sprinkle with parsley. Serve with potatoes.
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