Potato Salad with Fish, Dried Tomatoes and Arugula

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Potato Salad with Fish, Dried Tomatoes and Arugula
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
564
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie564 kcal(27 %)
Protein38.49 g(39 %)
Fat29.86 g(26 %)
Carbohydrates40.8 g(27 %)
Sugar added1.05 g(4 %)
Roughage5.78 g(19 %)
Vitamin A211.06 mg(26,383 %)
Vitamin D1.5 μg(8 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.18 mg(16 %)
Niacin13.18 mg(110 %)
Vitamin B₆0.64 mg(46 %)
Folate47.32 μg(16 %)
Pantothenic acid0.34 mg(6 %)
Biotin0.5 μg(1 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C75.57 mg(80 %)
Potassium1,337.14 mg(33 %)
Calcium139.94 mg(14 %)
Magnesium94.44 mg(31 %)
Iron2.76 mg(18 %)
Zinc1.42 mg(18 %)
Saturated fatty acids4.13 g
Cholesterol77.25 mg

Ingredients

for
4
Ingredients
750 grams
500 grams
1 handful
2
1 tablespoon
50 grams
dried Tomatoes (in oil)
4 tablespoons
1 tablespoon
1 teaspoon
1 pinch
8 tablespoons
2 tablespoons
finely chopped Parsley
finely chopped Pepper
500 grams

Preparation steps

1.

Rinse the potatoes and boil for about 30 minutes. Let the water evaporate, then peel and allow to cool.

2.

Rinse and trim the cabbage, cut into strips and blanch for about 5 minutes in salted water. Rinse cold and drain well. Rinse and trim the arugula, drain well and chop coarsely.

3.

For the dressing, rinse the anchovies, pat dry and chop finely along with the drained capers and the drained tomatoes. Mix everything with the vinegar, lemon juice, mustard, sugar, 1-2 tablespoons of water and 6 tablespoons of oil. Add the parsley and season with salt and pepper.

4.

Rinse the cod, pat dry and cut into 1 cm thin slices (approximately 1/2 inch). Season with salt and pepper and fry until golden brown in some oil for 2-3 minutes.

5.

Cut the potatoes into slices and mix with the cabbage and arugula. Stir in the dressing mix and distribute the fish over the top. Season to taste and serve.