Griddled hake with tomato and garlic salad and bulgur
45 min
Temperature:
Hot
Allergens
Ingredients for 5 portions
Calculate portions
No. 3 frozen hake
1.5 kg
Table salt
3.75 g
Sunflower oil
0.1 l
Fried sauce for grilled fish
0.075 l
Tomato and garlic salad
7.5 ud
Mesclun lettuce mix
75.0 g
Bulgur con semillas de cáñamo y manzana
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
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
692.16
kcal
Carbohydrates
20.84
g
Proteins
41.34
g
Lipids
48.52
g
Fiber
6.56
g
Saturates
6.55
g
Monounsaturated fatty acids
24.24
g
Polyunsaturated fatty acids
15.34
g
Cholesterol
96.22
mg
Calcium
139.66
mg
Iron
2.53
mg
Zinc
0.77
mg
Vitamin A
102.81
ug
Vitamin C
21.38
g
Folic acid
58.66
ug
Salt (Sodium)
897.82
mg
Sugars
3.15
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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