Steamed Redfish with Vegetables and Saffron Butter
Steamed Redfish with Vegetables and Saffron Butter - Fish at its best: simple, tasty and delicately spiced.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,394 mg | (35 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 459 mg | |||
| Cholesterol | 56 mg |
Ingredients
- Ingredients
- 4 redfish fillet each about 150 grams)
- 1 generous pinch Saffron
- 1 heaping Tbsp butter ((20 grams at room temperature)
- 2 carrots
- 2 Zucchini
- 1 stalk Celery
- 1 stalk Leeks
- 1 Fennel bulb
- 2 shallots
- salt
- peppers
- 4 sprigs thyme
- 1 sprig rosemary
- 100 milliliters Vegetable broth
- 100 milliliters dry white wine
- 2 stalks parsley
Preparation steps
Rinse fish fillets under cold water and pat dry.
Combine saffron with butter.
Peel carrots, zucchini, celery, leek, fennel and shallots. Cut leek into rings, cut the rest of vegetables into about 4 cm long strips (approximately 1 1/2 inch).
Place vegetables into a steamer, season with salt and pepper. Top with fish and dot with saffron butter. Season fish with salt and pepper.
Place thyme, rosemary, broth and white wine into a matching pot and bring to a boil. Place steamer on top and cook vegetables and fish, covered, for about 12 minutes.
Rinse parsley, shake dry, pluck off leaves and chop. Arrange vegetables and fish on 4 plates, drizzle with broth and sprinkle with parsley. Serve.
