Grilled haddock with tomato salad with garlic and galician potatoes
Allergens:
Ingredients for 5 portions
Calculate portions
Haddock
2.0 kg
Table salt
37.5 g
Sunflower oil
0.05 l
Fried sauce for grilled fish
0.075 l
Tomato and garlic salad
7.5 ud
Potatoes
0.5 kg
Olive oil
0.05 l
Sweet paprika
1.5 g
Mesclun lettuce mix
75.0 g
Intense olive oil
0.075 l
Garlic, bulb
0.25 ud
Parsley
3.75 g
Salad tomato
0.45 kg
Garlic, bulb
3.0 ud
Vinaigrette sauce
0.056 l
Elaboration
For this recipe, the following elaborations are needed:
- Grilled fish (process).
- Fried sauce for grilled fish.
- Tomato and garlic salad.
- Assorted lettuce salad.
- Galician potatoes: cut the potatoes into 2 cm cubes and boil. Season with salt, oil and paprika.
PLATING UP
- Place the fish on the plate with the help of a spatula.
- Pour over the fried garlic sauce and sprinkle with chopped parsley.
- Add the tomato salad dressed with garlic, the lettuce salad and the Galician potatoes as garnish.
Nutritional information (1 portion)
Energy
665.78
kcal
Carbohydrates
19.17
g
Proteins
42.27
g
Lipids
46.02
g
Fiber
3.11
g
Saturates
6.6
g
Monounsaturated fatty acids
28.55
g
Polyunsaturated fatty acids
10.43
g
Cholesterol
112.22
mg
Calcium
63.22
mg
Iron
1.9
mg
Zinc
1.38
mg
Vitamin A
140.94
ug
Vitamin C
35.66
g
Folic acid
71.32
ug
Salt (Sodium)
4198.6
mg
Sugars
3.4
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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