Griddled hake with tomato and garlic salad and noodles
Allergens:
Ingredients for 5 portions
Calculate portions
No. 3 frozen hake
1.5 kg
Olive oil
0.25 l
Table salt
3.75 g
Fried sauce for grilled fish
0.075 l
Tomato and garlic salad
7.5 ud
Vinaigrette sauce
0.125 l
Mesclun lettuce mix
75.0 g
Olive oil
0.2 l
Garlic, bulb
2.5 ud
Langoustine
0.125 kg
Soya sauce
0.05 l
Parsley
5.0 g
Noodles
0.175 kg
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
Table salt
16.667 g
Elaboration
For this recipe, the following elaborations are needed:
- Grilled fish (process)
- Fried sauce for grilled fish
- Tomato and garlic salad
- For cooking bulgur:
- Some marketed as "instant" need only a few minutes of cooking time. The most advisable is to follow the manufacturer's instructions.
- One way can be; heat water seasoned with salt until it boils, pour over the bulgur (twice its volume) and leave it until it softens and is ready to eat.
- Assorted lettuce salad.
SET UP
- Place the fish on the plate with the help of a spatula.
- Season with the garlic sauce and sprinkle with chopped parsley.
- Add the garnished tomato and garlic salad and bulgur to the plate.
Nutritional information (1 portion)
Energy
1528.75
kcal
Carbohydrates
28.85
g
Proteins
42.14
g
Lipids
138.4
g
Fiber
1.54
g
Saturates
18.29
g
Monounsaturated fatty acids
105.84
g
Polyunsaturated fatty acids
12.28
g
Cholesterol
120.17
mg
Calcium
183.58
mg
Iron
4.09
mg
Zinc
1.83
mg
Vitamin A
323.87
ug
Vitamin C
23.44
g
Folic acid
61.75
ug
Salt (Sodium)
4203.65
mg
Sugars
2.72
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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