White Fish with Spinach and Egg

Name: White Fish with Spinach and Egg
Total time: 40 min
Yield: 4
Ingredients: 4 Haddock fillet (120 g each); 1 lemon (juice); 0.667 cup fish stock; 0.667 cup dry white wine; 5 tablespoons white wine vinegar (to taste); 4 fresh eggs; 4 tablespoons butter; 1 shallot (finely chopped); 1 clove garlic (finely chopped); 10 cups fresh Spinach; crushed Red pepper flakes (ground)

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Health Score:

9,8 / 10

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

Calories:

550

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	550 kcal	(26 %)
Protein	61.68 g	(63 %)
Fat	19.98 g	(17 %)
Carbohydrates	34.05 g	(23 %)
Sugar added	0 g	(0 %)
Roughage	19.3 g	(64 %)

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more nutritional values

Vitamin A	8,251.87 mg	(1,031,484 %)
Vitamin D	2.9 μg	(15 %)
Vitamin E	23.48 mg	(196 %)
Vitamin B₁	0.72 mg	(72 %)
Vitamin B₂	2.01 mg	(183 %)
Niacin	24.24 mg	(202 %)
Vitamin B₆	2.2 mg	(157 %)
Folate	1,710.97 μg	(570 %)
Pantothenic acid	1.47 mg	(25 %)
Biotin	0.85 μg	(2 %)
Vitamin B₁₂	4.74 μg	(158 %)
Vitamin C	246.82 mg	(260 %)
Potassium	5,368.06 mg	(134 %)
Calcium	877.89 mg	(88 %)
Magnesium	718.14 mg	(239 %)
Iron	23.6 mg	(157 %)
Iodine	77 μg	(39 %)
Zinc	5.21 mg	(65 %)
Saturated fatty acids	8.95 g
Cholesterol	304.92 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

How healthy are the main ingredients?

lemon egg shallot garlic Spinach

Ingredients

for

servings

Ingredients: 4
Haddock fillet (120 g each); 1
lemon (juice); ⅔ cup
fish stock; ⅔ cup
dry white wine; 5 tablespoons
white wine vinegar (to taste); 4
fresh eggs; 4 tablespoons
butter; 1
shallot (finely chopped); 1 clove
garlic (finely chopped); 10 cups
fresh Spinach; crushed Red pepper flakes (ground)

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Preparation steps

Drizzle the fish fillets with a little lemon juice. Bring the fish stock and the white wine to the boil in a pan, and add salt. Season the fish with salt and ground black pepper. Take the white wine stock off the hob and place the fillets in it so that they are covered in liquid. Leave to poach for 6-8 minutes.

Bring 1 l of water to the boil with the vinegar and 1 tbsp salt in a small pan. Break the eggs into a cup one by one and slide them one after another into the simmering vinegar and water. Simmer for 4-5 minutes.

Heat the butter in a pan and sweat the shallots and garlic together until translucent. Add the spinach to the shallots, toss together briefly and remove from the heat. Season with salt and a little lemon juice.

Arrange the spinach on warmed plates, break up the fish by hand and lay on top of the spinach. Remove the eggs from the water with a slotted spoon and arrange on top of the fish. Sprinkle well with salt, ground black pepper and chilli flakes, if desired. Serve immediately.