Braised hake with provence style tomatoes
Ingredients for 5 portions
Calculate portions
No. 3 frozen hake
1.5 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
Garlic
0.5 ud
Parsley
0.004 g
Breadcrumbs
0.025 kg
Margarine
0.025 kg
Table salt
0.013 g
Elaboration
Para esta receta, son necesarias las siguientes elaboraciones:
- Hacer un fumet.
- Hacer los tomatitos provenzal.
- Precalentar el horno a 200 ºC.
- Sazonar, engrasar la merluza y ponerla en una placa con la piel hacia abajo, condimentar el pescado con un poco de ajo y perejil. En el momento de meter al horno el pescado, espolvorear con el pan rallado por encima, dejar que se haga una costra (capa de protección), dejar crudo por dentro.
- Sacar del horno y añadir a la preparación un poco de vino blanco y fumet sin que cubra el pescado.
- Meter de nuevo al horno, ahora con tapa, y dejar cocer hasta que quede hecho.
- Racionar y colocar 1/2 rodajita de limón encima.
- Emplatar y colocar el tomatito al lado.
Nutritional information (1 portion)
Energy
460.65
kcal
Carbohydrates
13.93
g
Proteins
35.35
g
Lipids
28.33
g
Fiber
3.43
g
Saturates
4.7
g
Monounsaturated fatty acids
16.35
g
Polyunsaturated fatty acids
5.18
g
Cholesterol
101.85
mg
Calcium
180.14
mg
Iron
3.43
mg
Zinc
1.06
mg
Vitamin A
129.01
ug
Vitamin C
44.23
g
Folic acid
100.36
ug
Salt (Sodium)
864.7
mg
Sugars
9.0
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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