Redfish with Dill and Caper Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 558 cal. | (27 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,286 mg | (32 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 416 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 500 grams starchy potatoes
- salt
- 4 redfish fillet (each 200 grams)
- 2 organic lemons
- 2 sprigs rosemary
- 2 sprigs Dill
- 1 Tbsp sunflower oil
- 4 Tbsps Caper
- 200 milliliters Whipped cream
- 2 Tbsps medium hot Mustard
- 200 grams Cherry tomatoes
- 100 grams Leeks
- 3 Tbsps butter
- freshly ground peppers
- 1 pinch Nutmeg
- 75 milliliters milk
Preparation steps
For the puree, peel the potatoes and cover with salted water. Bring to a boil and cook until soft, about 25 minutes.
Rinse the redfish fillets and pat dry. Rinse the lemons and squeeze 1/2 lemon, cut the rest into 8 slices. Season redfish fillets with lemon juice and cover each with 2 lemon slices. Rinse the herbs, shake dry and pluck leaves from the stalks, then chop coarsely. Heat the oil in a pan and sauté the herbs with capers. Take 1 tablespoon out of the pan anc combine the rest with the cream. Stir in the mustard. Halve the cherry tomatoes and add to the pan. Top with fish fillets. Sprinkle with herbs, cover and cook over low heat until done, 7 minutes.
For the puree, rinse the leek. Trim and cut the white and light green portions into rings. About 5 minutes before the end of cooking time for the potatoes, sauté leek rings in 1 tablespoon butter and season with salt, pepper and nutmeg. Heat the milk with the remaining butter. Drain potatoes and immediately pass through a ricer into a bowl with the milk. Mash with the potato masher. If the puree is too thick, thin as needed with 2-3 tablespoons warm water. Season the puree with salt, pepper and nutmeg and fold in the leek. Spread the potato and leek puree on warmed plates and arrange the fish fillets on top with the sauce.
