Red Mullet with Asparagus and Citrus on Potatoes
Red Mullet with Asparagus and Citrus on Potatoes - Colorful mix of colorful potatoes, fish, vegetables and citrus fruits.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 115 mg | (121 %) | ||
| Potassium | 568 mg | (14 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 77 mg |
Ingredients
- Ingredients
- 250 grams violet potatoes
- salt
- 200 grams green Asparagus
- 1 pinch sugar
- 1 red Bell pepper
- 2 Oranges
- 1 lemon
- 4 Red mullet fillets (each 120 grams)
- peppers
- 1 Tbsp Canola oil
- Vanilla bean
- 2 tsps butter
- 50 milliliters cream
- 50 milliliters
- Nutmeg
- 1 Tbsp green Pesto
- As desired for garnish
- 1 egg
Preparation steps
Peel potatoes, rinse and cook in boiling salted water for 20-25 minutes.
Meanwhile rinse asparagus, peel lower third, cut off the woody ends and cut asparagus into 4 cm (approximately 1 1/2 inches) long pieces. Cook in boiling salted water with 1 pinch of sugar for 6-8 minutes, remove from heat and set aside.
Meanwhile rinse pepper, cut in half, remove seeds and ribs, cut pepper into 1/2 cm (approximately 1/4 inch) small cubes. Fillet oranges and lemon and collect the juice.
Rinse the red mullet, pat dry and season with salt and pepper on both sides. Heat oil in a pan and cook the fillets about 4-6 minutes.
Meanwhile slit vanilla pod in half lengthwise and scrape out the seeds. Melt 1 teaspoon butter in a pan. Sauté diced pepper about 2 minutes, add the seeds of the vanilla pod and pour in orange and lemon juices and cream. Let simmer for 4-6 minutes. Season with salt and pepper. Heat the milk.
Drain potatoes and press through a potato ricer. Mix with warm milk and remaining melted butter. Season with salt, pepper and 1 pinch freshly grated nutmeg.
Spoon the potato puree into the centers of 4 warmed plates. Top with red mullet fillets. To serve, drizzle with orange sauce and garnish with asparagus, citrus fillets and pesto. If desired separate the egg (use yolk elsewhere), beat egg whites and garnish the dish with whites.
