Braised hake with provence style tomatoes
Allergens:
Ingredients for 5 portions
Calculate portions
No. 3 frozen hake
1.25 kg
Table salt
10.0 g
Intense olive oil
0.1 l
White wine
0.05 l
Lemon
0.075 kg
Tomato Provencal
5.0 ud
Fumet
0.25 l
Vine tomato
0.4 kg
Provencal sauce
5.0 ud
Margarine
0.025 kg
Table salt
0.013 g
Elaboration
For this recipe, the following elaborations are needed:
- Make a fumet.
- Make provençal tomatoes.
- Preheat the oven to 200°C.
- Season and add a little oil to the hake and put it on a plate with the skin side down, season the fish with a little garlic and parsley. When you put the fish in the oven, sprinkle the breadcrumbs on top, let it crust (protective layer), leaving it raw inside.
- Take it out of the oven and add some white wine and fumet to the preparation without covering the fish.
- Put it back in the oven, covered with a lid, and let it cook until it is done.
- Ration and place 1/2 slice of lemon on top.
- Set up and place the tomato on the side.
Nutritional information (1 portion)
Energy
429.88
kcal
Carbohydrates
13.01
g
Proteins
29.84
g
Lipids
27.67
g
Fiber
3.34
g
Saturates
4.66
g
Monounsaturated fatty acids
16.17
g
Polyunsaturated fatty acids
5.01
g
Cholesterol
85.85
mg
Calcium
159.59
mg
Iron
3.11
mg
Zinc
0.95
mg
Vitamin A
128.89
ug
Vitamin C
41.31
g
Folic acid
95.69
ug
Salt (Sodium)
864.81
mg
Sugars
8.36
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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