Seafood Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,306 cal. | (62 %) | ||
| Protein | 80.62 g | (82 %) | ||
| Fat | 80.26 g | (69 %) | ||
| Carbohydrates | 49.08 g | (33 %) | ||
| Sugar added | 0.31 g | (1 %) | ||
| Roughage | 3.49 g | (12 %) |
| Vitamin A | 263.6 mg | (32,950 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 0.87 mg | (7 %) | ||
| Vitamin B₁ | 0.82 mg | (82 %) | ||
| Vitamin B₂ | 0.97 mg | (88 %) | ||
| Niacin | 23.33 mg | (194 %) | ||
| Vitamin B₆ | 0.74 mg | (53 %) | ||
| Folate | 194.11 μg | (65 %) | ||
| Pantothenic acid | 2.18 mg | (36 %) | ||
| Biotin | 19.31 μg | (43 %) | ||
| Vitamin B₁₂ | 49.05 μg | (1,635 %) | ||
| Vitamin C | 64.3 mg | (68 %) | ||
| Potassium | 1,525.63 mg | (38 %) | ||
| Calcium | 486.58 mg | (49 %) | ||
| Magnesium | 148.92 mg | (50 %) | ||
| Iron | 15.63 mg | (104 %) | ||
| Iodine | 240.75 μg | (120 %) | ||
| Zinc | 6.37 mg | (80 %) | ||
| Saturated fatty acids | 44.88 g | |||
| Cholesterol | 318.87 mg |
Ingredients
- Ingredients
- 500 grams small, waxy potatoes
- salt
- ½ Lettuce
- ½ Radicchio
- 1 onion
- 1 garlic clove
- 800 grams mussels
- 1 Tbsp olive oil
- ½ tsp powdered sugar
- 250 milliliters dry white wine
- freshly ground peppers
- 400 grams Cod
- olive oil (for brushing)
- 3 Tbsps lemon juice
- 3 Crème fraiche
- 1 tsp sweet Mustard
- 4 Tbsps chopped parsley
Preparation steps
Scrub the potatoes and cook for 15-20 minutes in boiling salted water. Rinse lettuce and radicchio, spin dry and tear into small pieces.
Peel onion and garlic and finely dice. Place the mussels in cold water and thoroughly scrub, remove "beards" with a small knife, and sort out and discard opened mussels. Rinse the mussels under running water and drain.
Heat the oil in a wide saucepan and sauté the onion and garlic over medium-high heat until translucent. Sprinkle the powdered sugar over onion-garlic mixture and deglaze with the white wine. Bring the white wine to a boil, simmer for a few minutes and season with salt and pepper. Add mussels, cover and cook until shells have opened, 3-5 minutes. Shake the pan occasionally during cooking. Remove mussels from the pan and reserve about 6 tablespoons of the cooking liquid. Discard closed shells. Remove the meat from the remaining shells and let cool slightly.
Rinse the fish fillets, pat dry, season lightly with salt and pepper and sprinkle with a little lemon juice. Add to an oiled steamer, cover and steam over a simmering pot of water, 5-7 minutes. Then allow to cool slightly and cut into bite-sized pieces.
Peel potatoes and arrange with the fish and the mussels on a bed of lettuce. Mix reserved mussel cooking liquid with the crème fraîche and the mustard. Season with salt, pepper and lemon juice and drizzle over the salad. Serve sprinkled with parsley .
