Potatoes with Smoked Mackerel and Mustard Sauce

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Potatoes with Smoked Mackerel and Mustard Sauce
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
717
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie717 kcal(34 %)
Protein16 g(16 %)
Fat54 g(47 %)
Carbohydrates43 g(29 %)
Sugar added0 g(0 %)
Roughage6.6 g(22 %)
Vitamin A0.6 mg(75 %)
Vitamin D2.4 μg(12 %)
Vitamin E2.1 mg(18 %)
Vitamin K27.6 μg(46 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin10.6 mg(88 %)
Vitamin B₆0.7 mg(50 %)
Folate100 μg(33 %)
Pantothenic acid1.5 mg(25 %)
Biotin6.2 μg(14 %)
Vitamin B₁₂3.5 μg(117 %)
Vitamin C59 mg(62 %)
Potassium1,176 mg(29 %)
Calcium130 mg(13 %)
Magnesium82 mg(27 %)
Iron3.6 mg(24 %)
Iodine30 μg(15 %)
Zinc2.2 mg(28 %)
Saturated fatty acids32.4 g
Uric acid139 mg
Cholesterol160 mg
Complete sugar6 g

Ingredients

for
4
For the potatoes
800 grams waxy potatoes
4 tablespoons clarified butter
1 bunch scallions
200 grams Peas (frozen)
1 smoked Mackerel (About 600 grams)
salt
freshly ground peppers
For the mustard sauce
125 grams butter
2 tablespoons hot Mustard
freshly ground peppers
1 pinch cayenne pepper
100 milliliters Whipped cream
How healthy are the main ingredients?
potatoWhipped creamMustardMackerelsaltcayenne pepper

Preparation steps

1.

For the potatoes, scrub the potatoes thoroughly and boil in skins in salted water for about 25-30 minutes.. Drain, allow to cool slightly and peel. Let potatoes cool completely.

2.

Cut the potatoes into slices. Heat the clarified butter in a pan and fry the potatoes slowly until golden brown, turning occasionally. Season with salt and pepper.

3.

Rinse scallions, trim and cut into pieces. Mix with the peas into the potatoes and fry for 3-4 minutes..

4.

Remove mackerel skin and bones and cut into bite-sized pieces. Mix mackerel pieces with finished potatoes and season with pepper.

5.

Meanwhile, for the mustard sauce, melt the butter in a small pot with the mustard while stirring, whisk in cream and season with cayenne pepper. Serve mustard sauce with the potatoes.