Pollock with Mixed Mushrooms and Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 18.28 g | (19 %) | ||
| Fat | 34.62 g | (30 %) | ||
| Carbohydrates | 11.29 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.14 g | (7 %) |
| Vitamin A | 217.73 mg | (27,216 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.18 mg | (27 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.41 mg | (37 %) | ||
| Niacin | 8.46 mg | (71 %) | ||
| Vitamin B₆ | 0.32 mg | (23 %) | ||
| Folate | 30.8 μg | (10 %) | ||
| Pantothenic acid | 1.13 mg | (19 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 2.32 μg | (77 %) | ||
| Vitamin C | 11.07 mg | (12 %) | ||
| Potassium | 615.58 mg | (15 %) | ||
| Calcium | 110.58 mg | (11 %) | ||
| Magnesium | 66.5 mg | (22 %) | ||
| Iron | 1.66 mg | (11 %) | ||
| Iodine | 10.89 μg | (5 %) | ||
| Zinc | 1.03 mg | (13 %) | ||
| Saturated fatty acids | 13.44 g | |||
| Cholesterol | 121.98 mg |
Ingredients
- Ingredients
- 15 grams dried Morel
- 1 medium-sized Napa cabbage
- 200 grams
- 1 onion
- 4 Pollock (each around 150 grams) (approximately 5 ounces)
- 2 Tbsps lemon juice
- salt
- 4 Tbsps Canola oil
- 250 milliliters Whipped cream
- peppers
- 2 Tbsps Pastry flour
Preparation steps
Soak the morels in 300 ml (approximately 1 1/4 cups) boiling water for 20 minutes.
Meanwhile, rinse the cabbage, trim and cut into 1 cm (approximately 1/3 inch) wide strips. Clean the king oyster mushrooms and cut into bite-sized pieces. Peel the onion and chop finely. Rinse the fish, cut into bite-sized pieces and sprinkle with lemon juice. Season with salt.
Strain the morels through a sieve lined with a coffee filter, reserving the water. Rinse the morels to remove any sediment. Cut any large morels in half lengthwise.
Heat 2 tablespoons oil in a frying pan, sweat the onions until softened, add the morels, cabbage and king oyster mushrooms and sauté briefly. Add the soaking water and cream and cook over medium heat for about 10 minutes. Season with salt and pepper.
In a separate pan, heat the remaining oil, lightly coat the fish in flour and fry for 2-3 minutes per side.
Serve the fish and mushroom-cabbage mixture on serving plates with parsley potatoes, if desired.
