Potato-crusted Salmon with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 627 cal. | (30 %) | ||
| Protein | 42.62 g | (43 %) | ||
| Fat | 31.01 g | (27 %) | ||
| Carbohydrates | 40.12 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.68 g | (19 %) |
| Vitamin A | 2,576.6 mg | (322,075 %) | ||
| Vitamin D | 0.11 μg | (1 %) | ||
| Vitamin E | 1.46 mg | (12 %) | ||
| Vitamin B₁ | 0.58 mg | (58 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 24.54 mg | (205 %) | ||
| Vitamin B₆ | 1.89 mg | (135 %) | ||
| Folate | 95.97 μg | (32 %) | ||
| Pantothenic acid | 4.46 mg | (74 %) | ||
| Biotin | 10.42 μg | (23 %) | ||
| Vitamin B₁₂ | 4.75 μg | (158 %) | ||
| Vitamin C | 9.47 mg | (10 %) | ||
| Potassium | 1,609.48 mg | (40 %) | ||
| Calcium | 121.5 mg | (12 %) | ||
| Magnesium | 112.5 mg | (38 %) | ||
| Iron | 3.69 mg | (25 %) | ||
| Iodine | 9.39 μg | (5 %) | ||
| Zinc | 1.98 mg | (25 %) | ||
| Saturated fatty acids | 13.12 g | |||
| Cholesterol | 211 mg |
Ingredients
- For the fish
- 600 grams Salmon
- 75 milliliters white wine
- 75 grams Whipped cream
- 250 grams cooked, peeled Sweet potato
- 1 egg yolk
- 2 Tbsps butter
- salt
- freshly ground peppers
- Nutmeg
- 1 Tbsp finely chopped Dill
- For the vegetables
- 400 grams cooked, medium Sweet potato
- 2 thin stalks Leeks
- 2 Tbsps butter
- salt
- freshly ground peppers
- Dill flower (for garnish)
- Dill (for garnish)
Preparation steps
Melt the butter. Press the potatoes through a ricer (or pass through a sieve), then mix with egg yolks and melted butter and season with salt, pepper and nutmeg. Mix in the dill.
For he vegetables, peel the potatoes, rinse, and cut into sticks. Rinse the leeks and cut the white and light green parts into diagonal slices.
Cut the salmon fillets into serving pieces and add salt. Put the leeks in a greased baking dish, place salmon on top of the leeks and spread the potato mixture evenly over the fish. Pour in the white wine and cream and bake in a preheated oven (200°C or approximately 400°F) for approximately 15-20 minutes, or until the crust is light yellow.
Meanwhile, fry the potato sticks in a pan in hot butter on all sides and season with salt and pepper.
To serve, add potatoes to the fish and garnish the salmon pieces with dill flowers or dill.
