Salmon with Hollandaise Sauce and Carrots
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(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
595
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 5.8 μg | (29 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 22.6 μg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,048 mg | (26 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 301 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch carrots
- salt
- 2 egg yolks
- 1/2 lemon,Juiced lemons
- 6 Tbsps fish stock (from a jar)
- 120 grams butter
- freshly ground pepper
- 1 pinch sugar
- 4 portions Salmon (with skin, each about 150 grams)
- 2 Tbsps vegetable oil
- 1 bunch Chervil
- zested, 1/2 lemon lemons
Preparation steps
1.
Peel carrots and cut into sticks. Cook in boiling salted water for 10 minutes.
2.
Whisk egg yolks with lemon juice and fish stock in a metal bowl over hot water bath until slightly creamy, stir in 100 grams (approximately 3 1/2 ounces) of butter cut into small pieces. Season with salt, pepper and sugar.
3.
Drain carrots and toss with remaining butter. Season salmon fillets with salt and pepper. Heat oil in a pan and cook salmon fillets, skin side, for 5 minutes. Reduce heat and turn salmon over and cook for 2-3 minutes more.
4.
Rinse parsley, shake dry and pluck off leaves. Combine parsley with carrots. Arrange salmon and carrots on plates and drizzle with the sauce. Sprinkle with lemon zest and serve.
