White Fish with Herby Potatoes
(0 votes)
(0 votes)
Health Score:
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
606
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 606 kcal | (29 %) | ||
| Protein | 48.4 g | (49 %) | ||
| Fat | 29.82 g | (26 %) | ||
| Carbohydrates | 30.82 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.36 g | (11 %) |
more nutritional values
| Vitamin A | 335.12 mg | (41,890 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 2.32 mg | (19 %) | ||
| Vitamin B₁ | 0.34 mg | (34 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 15.35 mg | (128 %) | ||
| Vitamin B₆ | 0.78 mg | (56 %) | ||
| Folate | 49.15 μg | (16 %) | ||
| Pantothenic acid | 0.82 mg | (14 %) | ||
| Biotin | 0.75 μg | (2 %) | ||
| Vitamin B₁₂ | 2.34 μg | (78 %) | ||
| Vitamin C | 31.55 mg | (33 %) | ||
| Potassium | 1,344.86 mg | (34 %) | ||
| Calcium | 96.03 mg | (10 %) | ||
| Magnesium | 117.12 mg | (39 %) | ||
| Iron | 2.48 mg | (17 %) | ||
| Iodine | 7.87 μg | (4 %) | ||
| Zinc | 1.65 mg | (21 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Cholesterol | 181.73 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups small, waxy potatoes (peeled)
- 4 Cod (skinned, ready to cook, approx. 180 g each)
- ⅞ cup dry white wine
- 1 tablespoon all-purpose flour
- 3 tablespoons butter
- ⅞ cup cream
- ⅞ cup fish stock
- 2 tablespoons coarse Mustard
- Noilly Prat
- 2 tablespoons fresh parsley (chopped)
Preparation steps
1.
Cook the potatoes in boiling, salted water for 20-25 min until fork-tender. Drain well.
2.
Poach the fish in 100 ml wine and 500 ml water for 12-15 min.
3.
To make the sauce, create a roux with the flour and the butter and quench with the remaining wine. Bring to the boil and simmer for a few minutes.
4.
Add the cream and the stock and bring to the boil, stirring continuously. Simmer for 10 min and season with mustard, salt and Noilly Prat
5.
Melt the butter in a pot and add the potatoes and the parsley. Arrange with the fish on preheated plates, add the sauce and serve.
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