45 min
Type of dish: Fish
Temperature: Hot
Allergens
Fish
Fish
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
No. 3 frozen hake 1.25 kg
Table salt 10.0 g
Margarine 0.03 kg
Plain flour 0.03 kg
White wine 0.05 l
Fumet 0.75 l
Cream 0.05 l
Runner beans 0.05 kg
Carrots 0.05 kg
Parsley 0.004 g
Onion 0.05 kg
Green leek 0.5 ud
Parsley 0.0 g
Fish heads and bones 0.2 kg
Water 0.75 l
Elaboration

For this recipe, the following elaborations are needed:

  • Julienne vegetables.
  • Make a fumet.
  • Melt the margarine on a plate or tray and bind it with flour (40 g/l) and let it cook, add a little white wine, fumet and cream.
  • Bring to the boil and season with salt.
  • Add the previously seasoned fish and leave to cook until done. Remove from the heat and place the vegetables on top of each portion and sprinkle with parsley.
Nutritional information (1 portion)
Fiber 7.23 g
Saturates 3.87 g
Monounsaturated fatty acids 3.16 g
Polyunsaturated fatty acids 3.63 g
Cholesterol 97.9 mg
Calcium 249.23 mg
Iron 4.28 mg
Zinc 1.24 mg
Vitamin A 336.43 ug
Vitamin C 46.51 g
Folic acid 188.46 ug
Salt (Sodium) 886.73 mg
Sugars 15.58 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.