Steamed Plaice with Ratatouille
Nutritional values
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 9.5 μg | (48 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 21.2 μg | (35 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 1,397 mg | (35 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 194 μg | (97 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 317 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 Zucchini
- 1 each red and yellow Bell pepper
- 4 Tomatoes
- 2 onions
- 1 garlic clove
- 2 Tbsps olive oil
- salt
- peppers
- 8 Plaice fillet
- Food-safe craft stick
- 200 milliliters dry Vermouth
- 1 sprig rosemary
- 1 egg yolk
- 50 grams cold butter
Preparation steps
Rinse zucchini and dice finely. Rinse and halve bell peppers, remove seeds and ribs and dice finely. Peel onions and garlic and dice finely. Blanch tomatoes in hot water, rinse in cold water and peel, quarter and remove seeds, cut pulp into cubes.
Heat olive oil in a pan. Saute all vegetables for about 6-8 minutes, stirring. Season with salt and pepper, remove from heat and keep warm.
Rinse plaice fillets and pat dry. Season with salt and pepper. Roll up and thread on wooden sticks, place into a steamer. Combine vermouth and rosemary in a suitable pot and bring to a boil. Steam fish for about 10 minutes.
Simmer down vermouth mixture briefly and strain into a pot. Stir in egg yolk and mix well. Cut butter into small pieces and whisk into the sauce, season sauce with salt and pepper. Arrange fish with ratatouille on plates and serve drizzed with the sauce.
