Step-by-step for Stuffing Fish

0
Average: 0 (0 votes)
(0 votes)
Step-by-step for Stuffing Fish
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
495
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie495 kcal(24 %)
Protein51.25 g(52 %)
Fat24.83 g(21 %)
Carbohydrates13.3 g(9 %)
Sugar added0 g(0 %)
Roughage0.61 g(2 %)
Vitamin A185.61 mg(23,201 %)
Vitamin D1 μg(5 %)
Vitamin E2.76 mg(23 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.58 mg(53 %)
Niacin19.02 mg(159 %)
Vitamin B₆0.92 mg(66 %)
Folate65.41 μg(22 %)
Pantothenic acid2.13 mg(36 %)
Biotin2.71 μg(6 %)
Vitamin B₁₂6.27 μg(209 %)
Vitamin C7.75 mg(8 %)
Potassium933.65 mg(23 %)
Calcium88.93 mg(9 %)
Magnesium130.58 mg(44 %)
Iron2.36 mg(16 %)
Iodine30.8 μg(15 %)
Zinc1.21 mg(15 %)
Saturated fatty acids7.08 g
Cholesterol245.44 mg

Ingredients

for
4
Ingredients
3 tablespoons butter
2 shallots (finely chopped)
½ bunch Chervil (finely chopped)
cup smoked Salmon (finely diced)
salt
freshly ground peppers
½ lemon (juice)
2 turbot fillet filleted (with the top and bottom fillet still connected. Ask the fishmonger to prepare it
1 tablespoon Oil
4 tablespoons flour
2 eggs
4 tablespoons breadcrumbs
parsley (to serve)
How healthy are the main ingredients?
Salmonshallotsaltlemoneggparsley
Product recommendation
Finished dish: 253462 Serve with parsley potatoes and vegetables of your choice.

Preparation steps

1.
Melt 1 tbsp butter in a frying pan and sweat the shallot until translucent. Leave to cool slightly. Add the chervil and smoked salmon, and mix well. Season with salt and pepper and add 1 tbsp lemon juice.
2.
Season the turbot fillets inside with salt and pepper and sprinkle with the rest of the lemon juice.
3.
Spread the stuffing on the fish fillets.
4.
Fold over and secure with wooden cocktail sticks.
5.
Place the flour on a shallow plate, whisk the eggs in a deep plate, and put the breadcrumbs on another plate.
6.
Dip the fish fillets first in flour, then in egg and finally in breadcrumbs.
7.
Heat the oil and the rest of the butter in a frying pan and fry the fish over a medium heat for about 3-4 minutes each side.
8.
To serve, cut the double fillets in half and serve garnished with parsley.