Grilled red sea scorpion fish with seafood fideua and vegetable snack
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen scorpion fish fillet 300
1.05 kg
Bulk mussels, frozen
0.15 kg
Sauce americaine
0.35 l
Fideua
0.25 kg
Tomato
0.375 kg
Table salt
5.0 g
Intense olive oil
0.05 l
Parsley
5.0 g
Elaboration
- Previous elaborations of fish. 150 g for each portion.
- Vegetable snack:
- Peel and cut the potatoes.
- Cut the courgette and the tomato into slices.
- Place the par boiled potatoes on a greased baking sheet making a layer. Put a layer of cougette over the potatoes, and over the courgettes, a layer of tomatoes. Grease slightly the surface and place into a hot oven, until cooked.
- For the fideua:
- Defrost the mussels.
- Cook the fideua with water and salt, and set aside.
- Prepare an American sauce.
PLATING UP
- Grill the seasoned fish on a griddle.
- Heat up the fideua with the mussels and the American sauce.
- Place the hot fish on a plate; place the potato, courgette and tomato snack next to it and finally the fideua.
- Sprinkle chopped parsley as desired.
Nutritional information (1 portion)
Energy
660.22
kcal
Carbohydrates
64.07
g
Proteins
46.95
g
Lipids
17.5
g
Fiber
8.03
g
Saturates
3.43
g
Monounsaturated fatty acids
8.19
g
Polyunsaturated fatty acids
3.54
g
Cholesterol
107.42
mg
Calcium
225.05
mg
Iron
6.31
mg
Zinc
3.15
mg
Vitamin A
219.83
ug
Vitamin C
52.65
g
Folic acid
151.65
ug
Salt (Sodium)
763.44
mg
Sugars
16.31
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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