Steamed hake with couscous and vegetables
No. 3 frozen hake 1.25 kg
- Preparing fish. Hake suprêmes (pieces of fish without spine and with or without skin) of 150 g.
For this recipe, the following preparations are necessary:
- Mixed vegetables (jardinière).
- For the steamed hake:
- Season the hake fillets individually with salt, pepper and intense olive oil.
- Place on a steam tray pan and cook it in the steam oven at 70 ºC for 6 to 8 minutes.
- Place the hake on the plate.
- Heat the couscous and the vegetables and place them on one side of the plate.
- To finish Sprinkle with parsley cut into brunoise.
Nutritional information (1 portion)
Fiber 10.7 g
Saturates 5.86 g
Monounsaturated fatty acids 27.02 g
Polyunsaturated fatty acids 4.39 g
Cholesterol 80.18 mg
Calcium 213.09 mg
Iron 4.29 mg
Zinc 1.41 mg
Vitamin A 886.65 ug
Vitamin C 39.1 g
Folic acid 137.45 ug
Salt (Sodium) 1515.76 mg
Sugars 13.11 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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