50 min
Type of dish: Fish
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Pollock 1.25 kg
Margarine 0.03 kg
Txuri flour (R) 0.03 kg
White wine 0.05 l
Cream 38º 0.05 l
Parsley 3.75 g
Carrot 0.1 kg
Bean 0.1 kg
Fumet 0.75 l
Onion 0.05 kg
Green leek 0.5 ud
Parsley 0.0 g
Fish heads and bones 0.2 kg
Water 0.75 l

The following elaborations are necessary for this recipe:

  • Make a fumet.
  • Boil the pod and the carrot, cut into Julienne..
  • In a plate or "rondón",bring the margarine to melt and link it with flour (40 g x liter).Let go cook, pour a little white wine,fumet and cream.
  • Let boil and add salt.
  • Introduce the previously seasoned haddock and cook it until done.
  • Out of the heat, serve on each portion the pod and carrot Julienne and sprinkle with sparsley in brunoise.
  • Plate the dish on a flat plate.
Nutritional information (1 portion)
Fiber 7.52 g
Saturates 3.99 g
Monounsaturated fatty acids 2.46 g
Polyunsaturated fatty acids 4.07 g
Cholesterol 142.9 mg
Calcium 196.35 mg
Iron 3.45 mg
Zinc 1.71 mg
Vitamin A 498.23 ug
Vitamin C 49.33 g
Folic acid 202.21 ug
Salt (Sodium) 869.25 mg
Sugars 16.79 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.