Seafood and Pork Bites

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Seafood and Pork Bites
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
1012
calories
Calories

Healthy, because

Even smarter

Nutritional values

This meal provides carbs from the potatoes, protein from the meats, and nutrients from the vegetables, making it very satisfying. 

For a lower calorie meal, choose to leave out the hollandaise sauce. It will still taste incredible!

1 serving contains
(Percentage of daily recommendation)
Calorie1,012 kcal(48 %)
Protein51.25 g(52 %)
Fat75.68 g(65 %)
Carbohydrates35.02 g(23 %)
Sugar added0 g(0 %)
Roughage2.77 g(9 %)
Vitamin A627.14 mg(78,393 %)
Vitamin D0.83 μg(4 %)
Vitamin E2.16 mg(18 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.35 mg(32 %)
Niacin11.44 mg(95 %)
Vitamin B₆0.53 mg(38 %)
Folate77.85 μg(26 %)
Pantothenic acid1.52 mg(25 %)
Biotin7.12 μg(16 %)
Vitamin B₁₂4.91 μg(164 %)
Vitamin C26.43 mg(28 %)
Potassium1,317.02 mg(33 %)
Calcium267.13 mg(27 %)
Magnesium100.69 mg(34 %)
Iron2.76 mg(18 %)
Iodine27.94 μg(14 %)
Zinc4.85 mg(61 %)
Saturated fatty acids44.02 g
Cholesterol423.13 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3.333 cups
floury potatoes (roughly chopped)
cup
warm milk
¾ cup
Gouda (grated)
12
Scallop (shelled, ready-to-cook)
2 tablespoons
1 cup
Chorizo (skin removed, thinly sliced)
½ bunch
For the Hollandaise sauce
1 ⅛ cups
3
0.333 cup
½
unwaxed lemon (juiced)
How healthy are the main ingredients?
GoudaNutmegArugulalemon

Preparation steps

1.
Cook the potatoes in boiling, salted water for around 25 min.
2.
Preheat the grill and line a baking tray with grease-proof paper.
3.
Drain the potatoes and leave to cool slightly. Add the milk and mash well. Stir in the cheese and season with salt and nutmeg.
4.
Place 12 small dollops of mashed potato onto the prepared baking tray and grill until golden.
5.
To make the Hollandaise sauce, melt the butter in a pot on a medium temperature and then remove from the heat.
6.
Beat the egg yolks, wine, a pinch of salt and some lemon juice in a bain-marie. Remove from the heat and stir in the butter starting drop-by-drop and then adding it in a thin stream until the sauce is thick, smooth and shiny. Season to taste with salt and lemon juice.
7.
Fry the scallops in hot butter until golden brown. Season with salt and ground black pepper and remove from the pan.
8.
Arrange the baked mashed potatoes on plates and top with 1 or 2 slices of chorizo and some rocket. Place a scallop on top and drizzle with some Hollandaise sauce. Serve immediately.