Turbot Tartare with Beetroot

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Turbot Tartare with Beetroot
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
81
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie81 cal.(4 %)
Protein12 g(12 %)
Fat1 g(1 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage1.6 g(5 %)
Vitamin A0 mg(0 %)
Vitamin D1.3 μg(7 %)
Vitamin E0.5 mg(4 %)
Vitamin K10.2 μg(17 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.2 mg(14 %)
Folate51 μg(17 %)
Pantothenic acid0.4 mg(7 %)
Biotin2.9 μg(6 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C12 mg(13 %)
Potassium434 mg(11 %)
Calcium26 mg(3 %)
Magnesium42 mg(14 %)
Iron0.9 mg(6 %)
Iodine11 μg(6 %)
Zinc0.5 mg(6 %)
Saturated fatty acids0.2 g
Uric acid88 mg
Cholesterol16 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 Tbsp parsley
1 Red chili pepper
80 grams Red onions
250 grams fresh turbot fillet (skinned and boned)
salt
white peppers (freshly ground)
1 Tbsp lemon juice
200 grams Red Beets
How healthy are the main ingredients?
onionparsleysalt

Preparation steps

1.

Rinse the parsley, pluck the leaves from the stems, and finely chop. Rinse the chile pepper, cut into thin rings, and remove the seeds and white membrane. Peel and dice the onion.

2.

Rinse the fish fillets, pat dry, and very finely chop or mince. Season with salt, pepper, and lemon juice and mix in the parsley and onion.

3.

Rinse the beetroot, peel (with gloves on) and slice very thin with mandoline or slicer. Pat slices dry and arrange decoratively on plates with the turbot tartare. Garnish with chile pepper rings to serve.

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