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Sauerkraut and potato salad with redfish
(0 votes)
Health Score:
85 / 100
Difficulty:
advanced
Preparation:
1 hr
Preparation
ready in 1 hr 30 mins
Calories:
563
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 30.7 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,505 mg | (38 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 303 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- Salt peppers
- 150 grams Instant vegetable broth
- 250 grams Sauerkraut
- 150 grams fresh Pineapple
- 1 bunch scallions
- 100 grams Mayonnaise
- 150 grams Yogurt (0.1% fat)
- 3 Tbsps Curry powder
- 400 grams redfish fillet
- lemon juice
- 2 Tbsps vegetable oil
Preparation steps
1.
Scrub potatoes and cook in salted water for about 20-25 minutes. Drain and peel, then slice. Boil broth and pour over the potatoes, let soak for about 30 minutes.
2.
Drain sauerkraut in a sieve. Cut pineapple into pieces. Rinse scallions and cut into rings. Whisk mayonnaise with yogurt and season with salt, pepper and curry powder.
3.
Cut fish fillets into serving pieces, sprinkle with lemon juice and season with salt and pepper. Heat oil in a nonstick skillet and cook fish for about 2-3 minutes per side. Combine potatoes, sauerkraut, pineapple, scallions and toss with the dressing. Season to taste and arrange fish and salad on plates. Serve immediately.
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