White Wine Poached Mackerel with Carrots and Potatoes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
681
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 681 cal. | (32 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 6.1 μg | (31 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 27 μg | (45 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 13.5 μg | (450 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 2,043 mg | (51 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 105 μg | (53 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 276 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram small, waxy potatoes
- salt
- 4 Mackerel (each around 120 grams) (approximately 4 ounces)
- 750 milliliters white wine
- 2 Tbsps White vinegar
- 1 tsp Coriander
- 3 onions
- 3 carrots
- 30 grams melted butter
- chopped parsley (for garnish)
Preparation steps
1.
For the potatoes: Peel the potatoes and cook in salted water for about 25 minutes, until fork-tender. Meanwhile, for the fish: Rinse the fish. Bring the white wine, vinegar and coriander to a boil. Peel the onions and carrots. Cut the onions into rings and slice the carrots. Add to the poaching liquid and cook for 3-4 minutes.
2.
Add the fish to the poaching liquid, bring to a boil, cover and then remove from the heat and let stand for around 10 minutes. Drain the potatoes, transfer to serving plates and brush with melted butter. Arrange the fish over the potatoes along with the carrots and onions and garnish with chopped parsley.
