Sea Bream with Potatoes and Leeks
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 553 kcal | (26 %) | ||
| Protein | 49.1 g | (50 %) | ||
| Fat | 29.8 g | (26 %) | ||
| Carbohydrates | 22 g | (15 %) |
Ingredients
- Ingredients
- 4 sticks Leeks
- 8 medium-sized potatoes
- 100 grams Pine nuts
- 8 Tbsps olive oil
- salt
- freshly ground pepper
- 8 Sea bream fillets (each 150 grams)
- 2 Tbsps balsamic vinegar
Preparation steps
Trim leeks and rinse well. Rinse and peel potatoes. Slice leek greens lengthwise into very thin strips and slice whites diagonally into pieces. Blanch leeks in boiling water and then rinse with cold water. Cut the potatoes into very thin slices. rinse and dry well.
Toast pine nuts in a dry pan. Set aside.
Heat 4 tablespoons of olive oil in a pan. Fry the potatoes for about 10 minutes over medium heat. Add leek pieces during the last five minutes of cooking. Add leek greens at the very end and cook briefly. Season with salt and pepper.
Rinse the sea bream, pat dry with paper towels and score the skin 3-4 times crosswise. Heat 4 tablespoons olive oil in a second pan, add the fillets and fry on each side briefly over high heat. Deglaze with balsamic vinegar.
Arrange fish and vegetables on warmed plates and season with salt and pepper. Sprinkle with the toasted pine nuts.
