Steamed Halibut with Leek
Nutritional values
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 10.5 μg | (53 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 60 μg | (100 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,188 mg | (30 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 83 μg | (42 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 418 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 800 grams black Halibut (ready to cook)
- salt
- freshly ground peppers
- 1 Oven bag (40 cm, approximately 16 inches)
- 1 bunch parsley
- 1 tsp black Tea
- 50 milliliters dry white wine
- 100 milliliters fish stock
- 1 stalk Leeks
- 2 Tbsps butter (to fry)
- 100 milliliters Whipped cream
- ½ tsp cornstarch
- 40 grams cold butter (in small pieces)
Preparation steps
Preheat the oven to 120°C (approximately 250°F).
Rinse the fish, pat dry, make multiple cuts into the skin rub with salt and pepper around.
Tie the oven bag at one end with kitchen twine and spread the parsley and the tea inside. Place the fish on top and pour in the wine and the stock. Close the oven bag and place on a baking sheet. Cook for about 40 minutes.
Cut the leeks lengthwise, rinse and cut into 5 cm long pieces (approximately 2 inches). Fry 15-20 minutes in a hot pan with melted butter, turning occasionally, over low heat.
Remove the fish from the oven, remove from the bag and keep warm. Strain the stock into a pot, pour in the cream, bring to the boil and simmer for 3-4 minutes. Mix the cornstarch with cold water and stir into the sauce with the small butter pieces.
Use a hand blender to make the sauce frothy. Remove the skin of the fish, loosen the meat from the bones and portion. Serve with the vegetables on warmed plates, drizzled with the sauce.
