Potato Salad with Fish, Dried Tomatoes and Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 154.2 μg | (257 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,424 mg | (36 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 294 μg | (147 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 750 grams waxy potatoes
- 500 grams Napa cabbage
- salt
- 1 handful Arugula
- 2 Anchovy fillet
- 1 Tbsp Caper
- 50 grams dried Tomatoes (in oil)
- 4 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 1 tsp hot Mustard
- 1 pinch sugar
- 8 Tbsps olive oil
- 2 Tbsps finely chopped parsley
- finely chopped peppers
- 500 grams Cod
Preparation steps
Rinse the potatoes and boil for about 30 minutes. Let the water evaporate, then peel and allow to cool.
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.
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.
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.
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.
