Zucchini and Fish Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 11.59 g | (12 %) | ||
| Fat | 12.98 g | (11 %) | ||
| Carbohydrates | 8.8 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.01 g | (7 %) |
| Vitamin A | 35.67 mg | (4,459 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.97 mg | (16 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 3.33 mg | (28 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 34.64 μg | (12 %) | ||
| Pantothenic acid | 0.43 mg | (7 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 1.15 μg | (38 %) | ||
| Vitamin C | 27.82 mg | (29 %) | ||
| Potassium | 455.03 mg | (11 %) | ||
| Calcium | 49.3 mg | (5 %) | ||
| Magnesium | 33.39 mg | (11 %) | ||
| Iron | 0.63 mg | (4 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.57 mg | (7 %) | ||
| Saturated fatty acids | 2.96 g | |||
| Cholesterol | 36 mg |
Ingredients
- Ingredients
- 1 lemon
- 200 grams fish fillets (Halibut or cod)
- salt
- 3 Tbsps vegetable oil
- 2 small Zucchini
- 1 small onion
- 1 bunch fresh Fresh herbs (large)
- freshly ground white peppers
- 3 Tbsps Sour cream
- Dill flower
Preparation steps
Cut the lemon in half. Squeeze the juice from one half and peel and cut out the segments from the other half. Remove the seeds and pith in the process.
Rinse the fish fillets and season lightly with salt. Place in a small saucepan with some oil and 1 tablespoon of lemon juice. Cover and cook over low heat for 5-10 minutes, depending on thickness. Remove from the heat and allow to cool.
Meanwhile, trim and rinse the zucchini and cut into thin slices.
Peel and halve the onion and cut crosswise into thin slices.
Rinse the herbs, shake dry and chop finely.
Heat some oil in a pan and sauté the onion and zucchini slices for 2-3 minutes. Remove from the heat and season with salt and pepper. Drizzle with 2 tablespoons of lemon juice and mix in the chopped herbs.
Combine the sour cream with the remaining lemon juice and stir in the oil. Season with salt and pepper and pour over the zucchini.
Cut the fish fillet into bite-sized pieces and mix with the lemon segments. Alternately, layer in a bowl along with the fried zucchini slices and allow to cool.
Serve garnished with dill flowers.
