Pollock with Potatoes and Cucumber Sauce
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(0 votes)
Health Score:
88 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
556
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 556 cal. | (26 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 21 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,842 mg | (46 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 138 μg | (69 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel potatoes, rinse and chop. Cook in salted boiling water for 20-25 minutes. Rinse fish, pat dry and cut into serving pieces. Drizzle with lemon juice. Rinse cucumber and cut into slices. Peel onions and dice. Heat butter in a pan, add onions and sauté until soft. Add cucumber slices and cook 5 minutes. Stir in the crème fraîche and simmer for 3-4 minutes.
2.
Season with salt and pepper. Rinse dill, shake dry and chop finely. Mix into the sauce. Soak pollock in salted water for about 6 minutes. Remove with a slotted spoon and drain. Add to the cucumber and let stand for 2-3 minutes in the sauce. Season again to taste. Drain potatoes and serve with the fish and cucumber sauce.
