Warm Fish and Seafood Salad

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Warm Fish and Seafood Salad
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
688
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie688 kcal(33 %)
Protein63.17 g(64 %)
Fat40.31 g(35 %)
Carbohydrates18.51 g(12 %)
Sugar added0 g(0 %)
Roughage5.51 g(18 %)
Vitamin A164.4 mg(20,550 %)
Vitamin D0 μg(0 %)
Vitamin E1.21 mg(10 %)
Vitamin B₁0.53 mg(53 %)
Vitamin B₂0.71 mg(65 %)
Niacin19.66 mg(164 %)
Vitamin B₆1.42 mg(101 %)
Folate225.82 μg(75 %)
Pantothenic acid3.64 mg(61 %)
Biotin7.27 μg(16 %)
Vitamin B₁₂4.25 μg(142 %)
Vitamin C108.35 mg(114 %)
Potassium1,711.89 mg(43 %)
Calcium155.8 mg(16 %)
Magnesium136.99 mg(46 %)
Iron4.26 mg(28 %)
Zinc4 mg(50 %)
Saturated fatty acids7.16 g
Cholesterol262.07 mg
Author of this recipe:

Ingredients

for
4
Ingredients
7 cups
green Asparagus (trimmed)
3 ¾ cups
14 ounces
12
shrimp (or prawns), cleaned and peeled
4
1
shallot (diced)
1 clove
garlic (chopped)
2 tablespoons
green peppercorns (pickled)
2 ⅔ cups
1 bunch
Dill (chopped)
cup
cup
8 tablespoons
1 tablespoon
freshly ground peppers
How healthy are the main ingredients?
AsparagusshallotgarlicDill

Preparation steps

1.
For the dressing, wash and halve the tomatoes. Heat 6 tbsp oil and sweat the shallots, tomatoes and garlic. Deglaze with the white wine and stock and simmer for about 8 minutes until reduced. Add the green peppercorns and season to taste with salt.
2.
Wash the salmon, pat dry and cut into large cubes. Season with salt and pepper and sauté on all sides in 2 tbsp olive oil (not too hot). Season the scallops with salt and pepper, add to the pan and fry lightly, then cover and cook for about 2 minutes. Season the shrimps, add to the pan and cook for a further 3-4 minutes. Finally add the butter and half of the dill.
3.
Peel the lower third of the asparagus spears and cut off the hard ends. Blanch in boiling, salted water for about 5 minutes. Then add the mangetout and simmer for a further 5 minutes or so. Drain, refresh briefly in cold water and drain thoroughly.
4.
Arrange the asparagus and mangetout on warmed plates and place the fish on top. Add the rest of the dill to the dressing and sprinkle over the fish and vegetables.