Smoked Mackerel with Red Currant and Shallot Sauce
(2 votes)
(2 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
426
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 426 cal. | (20 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,018 mg | (25 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 201 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 62 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
For the fish: score each mackerel 4 times on both sides. Rinse and slice one lemon, squeeze juice from another lemon. Drizzle fish with lmon juice, especially inside score marks. Place lemon slices and bay leaves into score marks on one side of each fish. Arrange fish on plates.
2.
For the berry sauce: rinse and clean currants. Peel shallots and slice. Heat 4 tablespoons of water in a saucepan. Add currants, shallots and sugar and simmer, covered, for about 5 minutes.
3.
Rinse and halve chile pepper, remove seeds and ribs, cut into thin strips. Add chile pepper to the currant sauce and simmer for 4 more minutes. Remove pan from heat and season with lime juice and salt, cool. Spread sauce next to fish and garnish with lime and mint. Serve.
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