Smoked Mackerel with Red Currant and Shallot Sauce

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Average: 4 (2 votes)
(2 votes)
Smoked Mackerel with Red Currant and Shallot Sauce
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
426
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie426 cal.(20 %)
Protein17 g(17 %)
Fat10 g(9 %)
Carbohydrates63 g(42 %)
Sugar added10 g(40 %)
Roughage4.8 g(16 %)
Vitamin A0.1 mg(13 %)
Vitamin D3 μg(15 %)
Vitamin E1.7 mg(14 %)
Vitamin K4.9 μg(8 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin9.8 mg(82 %)
Vitamin B₆0.6 mg(43 %)
Folate11 μg(4 %)
Pantothenic acid0.6 mg(10 %)
Biotin5 μg(11 %)
Vitamin B₁₂6.8 μg(227 %)
Vitamin C26 mg(27 %)
Potassium1,018 mg(25 %)
Calcium83 mg(8 %)
Magnesium64 mg(21 %)
Iron3.1 mg(21 %)
Iodine40 μg(20 %)
Zinc0.7 mg(9 %)
Saturated fatty acids2.8 g
Uric acid201 mg
Cholesterol62 mg
Complete sugar62 g

Ingredients

for
4
For the fish
2 large, freshly smoked Mackerel (from fishmonger)
8 bay leaves
2 lemons
For the berry sauce
300 grams Currants
5 shallots
2 Tbsps sugar
Limes
salt
1 chili pepper
How healthy are the main ingredients?
CurrantsugarMackerellemonshallotLime

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.