Steamed Cod with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 606 cal. | (29 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 105.6 μg | (176 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 237 μg | (79 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 2,416 mg | (60 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 373 μg | (187 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 364 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 400 grams potatoes
- 300 grams Cod
- 2 Tbsps lemon juice
- 2 Tbsps white wine
- 2 carrots
- 1 Leek
- 100 grams Celery root
- 1 onion
- 2 Tbsps butter
- 1 Tbsp Dill
- 3 Tbsps Crème fraiche
- 150 milliliters fish stock (jarred)
- salt
- freshly ground peppers
- Nutmeg
- 3 tsps light sauce thickener (if needed)
Preparation steps
Peel the potatoes and cook in salt water for about 25 minutes. Peel the carrots and celery, and cut into small sticks. Rinse the leek, clean, peel, and cut the bright green and white parts into thin rings. Peel and chop the onion.
Cut fish into serving pieces, drizzle with lemon juice, and season with salt and pepper.
Sauté the vegetables in a pan with hot butter for about 3 minutes. Season with salt, pepper and nutmeg. Pour in the fish stock. Place in about 6 the pieces of the fish on top of the vegetables and push down into the stock. Cook, covered for about 6-7 minutes over low to medium heat, until done.
Remove the fish and vegetables, and arrange on warmed plates. Mix the fish stock with creme fraiche, heat to taste, stir in the dill and thicken with the light constarch, as needed. Serve the fish with the potatoes and fish sauce.
