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White Fish with Herby Potatoes

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White Fish with Herby Potatoes
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
606
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie606 kcal(29 %)
Protein48.4 g(49 %)
Fat29.82 g(26 %)
Carbohydrates30.82 g(21 %)
Sugar added0 g(0 %)
Roughage3.36 g(11 %)
Vitamin A335.12 mg(41,890 %)
Vitamin D3 μg(15 %)
Vitamin E2.32 mg(19 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.34 mg(31 %)
Niacin15.35 mg(128 %)
Vitamin B₆0.78 mg(56 %)
Folate49.15 μg(16 %)
Pantothenic acid0.82 mg(14 %)
Biotin0.75 μg(2 %)
Vitamin B₁₂2.34 μg(78 %)
Vitamin C31.55 mg(33 %)
Potassium1,344.86 mg(34 %)
Calcium96.03 mg(10 %)
Magnesium117.12 mg(39 %)
Iron2.48 mg(17 %)
Iodine7.87 μg(4 %)
Zinc1.65 mg(21 %)
Saturated fatty acids17.9 g
Cholesterol181.73 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 cups
small, waxy potatoes (peeled)
4
Cod fillet (skinned, ready to cook, approx. 180 g each)
cup
1 tablespoon
3 tablespoons
cup
cup
2 tablespoons
coarse Mustard
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.