Whole Buffet Fish
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
210
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 497 mg | (12 %) | ||
| Calcium | 6 mg | (1 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
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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