40 min
Type of dish: Fish
Temperature: Hot
Allergens
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Ling 1.714 kg
Table salt 5.357 g
Plain flour 0.054 kg
White wine 0.071 l
Brandy 0.018 l
Shallots 0.071 kg
Fumet 0.714 l
Tomato sauce 0.071 l
Parsley 0.571 g
Onion 0.048 kg
Green leek 0.476 ud
Parsley 0.0 g
Fish heads and bones 0.19 kg
Water 0.714 l
Elaboration

For this recipe, the following elaborations are needed:

Prepare the fish in sauce:

  • Pour olive oil with the shallots in a pan, heat and add the salted and floured fish.
  • Turn it over and sprinkle with wine and brandy, leave to reduce and add the fumet without covering the fish.
  • Stir gently to bind and mix the ingredients, add colour with tomato sauce and season with salt.
  • Once the fish is cooked, add the mushrooms and sprinkle with parsley.
Nutritional information (1 portion)
Fiber 7.91 g
Saturates 3.24 g
Monounsaturated fatty acids 6.07 g
Polyunsaturated fatty acids 5.09 g
Cholesterol 171.47 mg
Calcium 371.04 mg
Iron 6.58 mg
Zinc 1.9 mg
Vitamin A 154.12 ug
Vitamin C 51.56 g
Folic acid 219.72 ug
Salt (Sodium) 811.76 mg
Sugars 15.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.