Red Mullet with Tagliatelle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 28.3 μg | (47 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,188 mg | (30 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 273 μg | (137 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 258 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 4 Red mullet fillets
- 400 milliliters fish stock
- 100 milliliters pureed Tomatoes
- 2 carrots
- 1 Parsnip
- 2 garlic cloves
- 2 scallions
- 1 small Zucchini
- olive oil (cold pressed)
- 4 Tbsps black Olives
- 1 handful fresh Basil
- 350 grams Tagliatelle
- salt
- peppers (freshly ground)
Preparation steps
Peel garlic, parsnip and carrots. Rinse the zucchini. Trim scallions and rinse. Chop garlic, parsley, carrots, zucchini and scallions as finely as possible. Heat 2-3 tablespoons oil in a pan and add finely chopped vegetables. Cook over low heat for 1 minute while stirring. Add fish stock and bring to a boil, then add the pureed tomatoes, reduce the heat and simmer uncovered for 5-6 minutes. Stir in the olives and season with salt and pepper.
Meanwhile, cook tagliatelle in boiling salted water until al dente and drain. Season the red mullet with salt and pepper. Heat 1 tablespoon oil in a pan and fry the fish on both sides over low heat. Arrange the tagliatelle in 4 soup bowls and ladle over the soup. Place 1-2 fish fillets on each bowl and sprinkle with basil. Serve immediately.
