Stuffed Red Mullet with Potato Saffron Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 68.8 μg | (115 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,879 mg | (47 %) | ||
| Calcium | 354 mg | (35 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 283 μg | (142 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 306 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 11 g |
Ingredients
- in addition
- rosemary (for garnishing)
- Ingredients
- 600 grams starchy potatoes
- For the fish
- 4 Red mullet fillets (ready to cook, headless)
- 1 shallot
- 1 garlic clove
- 1 Celery
- 1 Red paprika
- 1 small Eggplant
- 1 small Zucchini
- 2 Tbsps olive oil
- 2 Tbsps freshly grated Parmesan
- 1 egg yolk
- 2 Tbsps breadcrumbs
- 1 Tbsp freshly chopped rosemary
- salt
- freshly ground peppers
Preparation steps
For the puree: scrub potatoes and cook in salted water for about 30 minutes or until done.
For the fish: peel and finely chop shallot and garlic. Rinse and slice celery. Rinse and dry bell pepper, halve and remove seeds and ribs, cut into small cubes. Rinse and dry eggplant and zucchini, cut into small cubes.
Heat oil in a pan and saute vegetables until all liquid has evaporated. Cool slightly and mix with Parmesan, egg yolk, breadcrumbs and rosemary. Season with salt and pepper. Stuff fish with the mixture and arrange fish in a lined with parchment paper baking dish. Bake in preheated oven at 180°C (approximately 350°F) for about 15-20 minutes.
Drain cooked potatoes and peel. Press through a potato ricer. Bring milk to a boil and add saffron. Add milk and butter to potatoes and mix until smooth. Season with salt. Spread puree on warmed plates and top with fish. Garnish with rosemary sprigs and serve.
