Sauteed Plaice Fillet with Cress Mayonnaise
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
911
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 911 cal. | (43 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 77 g | (66 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.4 μg | (27 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 45.2 μg | (75 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,135 mg | (28 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 90 μg | (45 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 35.2 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 288 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams waxye potatoes
- salt
- 250 grams Mayonnaise
- 1 lemon (juice)
- 2 Tbsps Whipped cream
- 1 bunch Cress
- freshly ground peppers
- 4 Plaice fillet (ready to cook, skinless)
- 1 Tbsp lemon juice
- 2 Tbsps vegetable oil
- 5 Tbsps butter
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Peel the potatoes, rinse and cook in a pot of boiling salted water until knife-tender, about 25 minutes.
2.
In a bowl, stir together the mayonnaise, lemon juice and cream and season with salt and pepper. Rinse the cress and shake dry and add it to the bowl with the mayonnaise.
3.
Rinse the plaice, pat dry, sprinkle with the lemon juice and season with salt and pepper. Heat 2 tablespoons of oil in a skillet and saute the plaice until golden brown on both sides, about 8 minutes. Add 2 tablespoons of butter to the pan and turn the fish in the butter, coating both sides.
4.
Heat 2 tablespoons of butter in a separate pan, add the potatoes and parsley and cook until heated through. Serve the potatoes with the plaice fillets and the mayonnaise.
