Pumpkin with White Fish

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Pumpkin with White Fish
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
373
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie373 kcal(18 %)
Protein43.66 g(45 %)
Fat14.35 g(12 %)
Carbohydrates12.97 g(9 %)
Sugar added0 g(0 %)
Roughage2.37 g(8 %)
Vitamin A1,214.94 mg(151,868 %)
Vitamin D0.12 μg(1 %)
Vitamin E0.97 mg(8 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.29 mg(26 %)
Niacin11.3 mg(94 %)
Vitamin B₆0.29 mg(21 %)
Folate23.54 μg(8 %)
Pantothenic acid1.64 mg(27 %)
Biotin0.53 μg(1 %)
Vitamin B₁₂3.47 μg(116 %)
Vitamin C32.13 mg(34 %)
Potassium792.03 mg(20 %)
Calcium249.71 mg(25 %)
Magnesium75.37 mg(25 %)
Iron7.23 mg(48 %)
Iodine1.12 μg(1 %)
Zinc2.61 mg(33 %)
Saturated fatty acids7.99 g
Cholesterol222.31 mg
Author of this recipe:

Ingredients

for
4
For the pumpkin medley
2 cups
Pumpkin (half thinly sliced, half diced)
1
shallot (finely chopped)
3 tablespoons
¼ cup
cup
1 teaspoon
Corn starch (mixed with some cold water)
runny honey
For the fish
cup
Perch fillet (skinned, ready to cook, diced)
2 tablespoons
2 tablespoons
fresh Herbs (e. g. parsley, basil, thyme, chervil, dill, chives, chopped)
21 ounces
Perch fillet (skinned, ready to cook, diced)
0.333 cup
pressed Veal brawn
1 slice
Toast (halved lengthwise and horizontally)
Plus
8
How healthy are the main ingredients?
Pumpkinshallothoneyolive oil

Preparation steps

1.
Cut flower shapes out of the sliced pumpkin.
2.
Fry the shallot in a pot with 1 tbsp melted butter. Add the pumpkin flowers and cubes, fry for a few minutes and then add the wine and the stock. Simmer on a medium heat for around 8 min and then bind with cornflour mixture. Season with salt, ground black pepper, vinegar and honey.
3.
Place the small fish fillet in container with a lid and freeze for around 30 min.
4.
Puree the diced fish with the cream and the herbs and season with salt, ground black pepper and a dash of lemon juice.
5.
Brush the fish with the marinade on the skinless side and top with the thinly sliced veal brawn. Spread with more of the marinade and top with half a slice of toast.
6.
Heat 2 tbsp oil in a pan and fry on the toast side until golden brown. Season with salt and ground black pepper on the other side. Turn the fish and reduce the heat. Add the remaining butter to the pan and steep the fish for a few minutes.
7.
Blanche four lettuce leaves in boiling salt water for around 1 minute. Remove from the water, quench with cold water, pat dry and cut into squares.
8.
Remove the hard ribs from the remaining lettuce leaves and cut into thin strips. Arrange the lettuce squares on plate, add the lettuce strips and arrange one fish fillet on top with the bread facing upwards. Arrange the pumpkin decoratively around the edge and serve immediately.