Swordfish Spread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 113 cal. | (5 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 293 mg | (7 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 1 stalk Celery
- 1 carrot
- thyme (2 branches)
- rosemary (2 branches)
- 1 bay leaf
- 1 tsp peppercorns
- 250 milliliters white wine
- salt
- 250 grams Swordfish
- 1 Tbsp olive oil
- 1 Tbsp Crème fraiche
- 1 Tbsp lemon juice
- freshly ground peppers
Preparation steps
Peel and coarsely chop the shallot and garlic. Rinse the celery and remove the strings. Peel the carrot. Cut the celery and carrot into pieces.
Rinse the herb branches and place in a wide pan along with the vegetables, shallot and garlic. Add the bay leaf, peppercorns and white wine, season with salt and bring to a boil, cover and simmer over low heat 15 minutes.
Rinse the fish, pat dry, put in the simmering liquid, cover and cook over low heat until just cooked through, turning the fish over once, about 6 minutes. Let cool, uncovered in the broth.
Remove the fish and chop. Strain the shallot and garlic from the cooking liquid, reserve the liquid. Remove the thyme and rosemary, strip the leaves.
In a food processor, puree the fish, shallot, garlic, thyme, rosemary, 4 - 5 tablespoons of cooking liquid, oil, sour cream and lemon juice until smooth, season with salt and pepper. Refrigerate until well chilled, about 2 hours. Serve with white bread.
