Striped Bass with Carrots, Celery and Dill Sauce

0
Average: 0 (0 votes)
(0 votes)
Striped Bass with Carrots, Celery and Dill Sauce
share Share
print
bookmark_border Copy URL
Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
524
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie524 cal.(25 %)
Protein23 g(23 %)
Fat22 g(19 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage9.8 g(33 %)
Vitamin A1.1 mg(138 %)
Vitamin D0.9 μg(5 %)
Vitamin E2 mg(17 %)
Vitamin K79.7 μg(133 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin10.1 mg(84 %)
Vitamin B₆0.9 mg(64 %)
Folate193 μg(64 %)
Pantothenic acid2.1 mg(35 %)
Biotin13.9 μg(31 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C71 mg(75 %)
Potassium1,958 mg(49 %)
Calcium212 mg(21 %)
Magnesium130 mg(43 %)
Iron4 mg(27 %)
Iodine24 μg(12 %)
Zinc2.5 mg(31 %)
Saturated fatty acids12.1 g
Uric acid233 mg
Cholesterol104 mg
Complete sugar11 g

Ingredients

for
4
For the striped bass
1 Carp (1.5 kg) (approximately 3 pounds)
salt
2 Tbsps lemon juice
2 carrots
250 grams Celery root
1 pc Celery root
1 Leek
200 milliliters dry white wine
50 milliliters Wine vinegar
1 bay leaf
800 grams small potatoes
For the sauce
1 onion
2 Tbsps butter
2 Tbsps Pastry flour
150 milliliters Whipped cream
2 Tbsps freshly chopped Dill
1 Tbsp Horseradish (from a jar)
salt
How healthy are the main ingredients?
potatoWhipped creamHorseradishDillCarpsalt

Preparation steps

1.

Rinse the fish and pat dry. Season the inside with salt and pepper. Peel the carrots and celery root and dice. Rinse the leek, trim and slice into rings. Bring 1.5 liters (approximately 6 cups) water, 1 tablespoon salt, the white wine, vinegar and bay leaf to a boil. Add the fish, partially cover and simmer for about 25 minutes over low heat. Add the vegetables and simmer for about 20 minutes, until tender. Peel the potatoes and cook in boiling salted water for about 20 minutes, until tender.

2.

For the sauce: Peel the onion, chop finely and sauté in hot butter. Sprinkle with flour then gradually stir in about 150 ml (approximately 3/4 cup) fish broth. Add the cream and simmer for about 10 minutes, stirring occasionally. Puree then mix in the horseradish and dill and season with salt.

3.

Remove the fish from the broth. Serve on a serving platter with the vegetables and sauce.