Waterzooi
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
617
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 617 cal. | (29 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 40.9 μg | (68 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,558 mg | (39 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 117 μg | (59 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 361 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 carrots
- 125 grams Celery root
- 2 Parsnips
- 1 onion
- 50 grams butter
- 600 milliliters fish stock
- 250 milliliters dry white wine
- 1 bay leaf
- 600 grams fish fillets (for freshwater fish, e.g., eel, carp, tench)
- salt
- freshly ground peppers
- 2 Tbsps white white bread (fresh)
- 200 milliliters Whipped cream
- 2 egg yolks
- 2 Tbsps lemon juice
- 1 Tbsp finely chopped parsley
Preparation steps
1.
Peel carrots, onion, parsnips, and celery root. Cut into small cubes. Sauté, stirring, in a pan with hot butter until softened. Add fish stock, white wine, and bay leaf and simmer for about 15 minutes. Season with salt and pepper.
2.
Cut fish fillets into 4 equal pieces and season with salt. Add them to the pan and simmer for about 3–4 minutes. Remove fish and vegetables with a slotted spoon and spread on four deep, warmed plates. Whisk the breadcrumbs with cream, egg yolks, and lemon juice and stir into the pan. Heat, but do not boil. Ladle over the fish and vegetables. Sprinkle with parsley to serve.
