Whole Buffet Fish

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Whole Buffet Fish
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
210
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie210 cal.(10 %)
Protein23 g(23 %)
Fat13 g(11 %)
Carbohydrates1 g(1 %)
Sugar added0 g(0 %)
Roughage0.4 g(1 %)
Vitamin A0.1 mg(13 %)
Vitamin D4.3 μg(22 %)
Vitamin E2.8 mg(23 %)
Vitamin K7 μg(12 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin14.1 mg(118 %)
Vitamin B₆0.6 mg(43 %)
Folate64 μg(21 %)
Pantothenic acid0 mg(0 %)
Biotin0.4 μg(1 %)
Vitamin B₁₂4.4 μg(147 %)
Vitamin C5 mg(5 %)
Potassium497 mg(12 %)
Calcium6 mg(1 %)
Magnesium29 mg(10 %)
Iron0.4 mg(3 %)
Iodine6 μg(3 %)
Zinc0 mg(0 %)
Saturated fatty acids2.7 g
Uric acid5 mg
Cholesterol66 mg
Complete sugar1 g

Ingredients

for
20
Ingredients
81 ozs whole Salmon
2 unwaxed lemons (sliced)
1 bunch flat-leaf parsley (leaves picked)
For the court bouillon
4 cups water (or a 50|50 mixture of water and dry white wine)
1 onion
1 carrot
1 stick Celery
1 bay leaf
black peppercorns
1 tsp salt
How healthy are the main ingredients?
SalmonCeleryparsleylemononioncarrot

Preparation steps

1.
To Make the court bouillon, put all of the ingredients in a saucepan and simmer for 30 minutes. Cool and strain.
2.
Place the cleaned salmon on a trivet in a fish kettle. Add enough court bouillon to completely cover the salmon and bring to a rolling boil.
3.
As soon as the liquid boils, turn off the heat, cover the kettle and leave to cool completely in the liquid.
4.
When cold remove from the fish kettle and peel away the skin. Place on a serving plate and garnish with lemon slices and flat leaf parsley