Sheatfish with Beets and Mushrooms
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
512
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,285 mg | (32 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 242 mg | |||
| Cholesterol | 260 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams small Beets
- 1 finely chopped garlic clove
- 2 Tbsps lemon juice
- 1 tsp honey
- 3 Tbsps Wine vinegar
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 4 pcs Catfish (each about 160 grams)
- 200 grams Porcini mushroom
- 2 Tbsps butter
- Fresh herbs (for garnish)
Preparation steps
1.
Rinse and trim beets and steam about 20 minutes. Peel beets and cut in half. In a bowl, mix beet halves, garlic, lemon juice, honey, vinegar and 4 tablespoons oil and let stand until lukewarm. Season beet mixture with salt and pepper.
2.
Rinse sheatfish and pat dry. Heat 2 tablespoons oil and sauté sheatfish on skin side until golden brown, 5-6 minutes. Turn sheatfish over, remove from heat and let stand until translucent. Season sheatfish with salt and pepper.
3.
Rinse mushrooms, cut into slices and sauté in butter until golden brown. Season mushrooms with salt and pepper. Serve sheatfish with beets and mushrooms and garnish with herbs as desired.
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