Pilchards with bilbaine fried sauce
Ingredients for 5 portions
Calculate portions
Elaboration
Para esta receta, son necesarias las siguientes elaboraciones:
- Elaborar la salsa bilbaina
- Cortar las patatas en rodaja (panadera) de 3 mm, semipochar la patata y colocarla en una placa de horno haciendo una cama, sazonar.
- Sobre la patata panadera ( sin la cebolla pochada) colocar el pescado que estará sazonado.
- Sobre cada ración de pescado poner un poco de ajo y mojamos con la bilbaína.
- Meter al horno 180 ºC hasta que el pescado esté hecho, espolvorear con perejil en brunoise.
- Emplatar las sardinas, añadir sobre ellas la bilbaina. Como guarnición poner las patatas con la cebolla.
- También se puede guarnecer con ensalada, pimientos, etc.
Nutritional information (1 portion)
Energy
803.78
kcal
Carbohydrates
32.11
g
Proteins
50.49
g
Lipids
51.65
g
Fiber
4.06
g
Saturates
11.42
g
Monounsaturated fatty acids
27.55
g
Polyunsaturated fatty acids
10.12
g
Cholesterol
253.64
mg
Calcium
216.15
mg
Iron
5.09
mg
Zinc
1.76
mg
Vitamin A
224.0
ug
Vitamin C
45.86
g
Folic acid
53.41
ug
Salt (Sodium)
1354.07
mg
Sugars
1.66
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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