Whole Buffet Fish

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Whole Buffet Fish
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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
218
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie218 kcal(10 %)
Protein29.52 g(30 %)
Fat9.38 g(8 %)
Carbohydrates2.03 g(1 %)
Sugar added0 g(0 %)
Roughage0.57 g(2 %)
Vitamin A96.76 mg(12,095 %)
Vitamin D0 μg(0 %)
Vitamin E0.02 mg(0 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.56 mg(51 %)
Niacin17.09 mg(142 %)
Vitamin B₆1.1 mg(79 %)
Folate37.6 μg(13 %)
Pantothenic acid2.22 mg(37 %)
Biotin6.01 μg(13 %)
Vitamin B₁₂3.5 μg(117 %)
Vitamin C5.92 mg(6 %)
Potassium746.51 mg(19 %)
Calcium28.6 mg(3 %)
Magnesium44.64 mg(15 %)
Iron1.46 mg(10 %)
Iodine0.15 μg(0 %)
Zinc0.98 mg(12 %)
Saturated fatty acids1.45 g
Cholesterol81.52 mg

Ingredients

for
20
Ingredients
81 ounces 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 teaspoon 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
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