Grilled mackerel with sliced golden potatoes
Allergens:
Ingredients for 5 portions
Calculate portions
Mackerel
1.6 kg
Table salt
3.75 g
Plain flour
0.1 kg
Sunflower oil
0.1 l
Intense olive oil
0.002 l
Garlic, bulb
0.06 ud
Dried chilli pepper
0.02 g
Vinegar
0.0 l
Parsley
0.075 g
Elaboration
To make this recipe, you need the following preparations:
SERVING
- Using a spatula, place the fish on a plate.
- Add the fried garlic oil and sprinkle over some chopped parsley.
- Add the potatoes to garnish.
Nutritional information (1 portion)
Energy
854.68
kcal
Carbohydrates
44.48
g
Proteins
40.56
g
Lipids
56.21
g
Fiber
4.28
g
Saturates
10.69
g
Monounsaturated fatty acids
21.54
g
Polyunsaturated fatty acids
19.78
g
Cholesterol
185.36
mg
Calcium
137.38
mg
Iron
4.45
mg
Zinc
1.73
mg
Vitamin A
106.59
ug
Vitamin C
39.64
g
Folic acid
35.95
ug
Salt (Sodium)
912.2
mg
Sugars
1.3
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Birds
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Legumes
- Pastas
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Meats
- Dessert
- Breakfasts and brunch
- Appetizers and canapes
- Salads
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed