Artichoke Stuffed with Cod Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 32.7 g | (109 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 215 μg | (72 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,447 mg | (36 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 241 μg | (121 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 350 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 4 Artichoke
- 2 Tbsps White vinegar
- 3 Tbsps lemon juice
- salt
- 2 Cod
- 1 Tbsp Safflower oil
- ¼ yellow paprika
- ¼ red paprika
- ½ stalk Celery
- 2 Tbsps mixed chopped Fresh herbs
- sugar
- peppers
- 4 Tbsps olive oil (extra virgin)
- 1 generous pinch Mustard
- Basil (for serving)
Preparation steps
Bring a pot with 1 liter (approximately 4 cups) of water with 1 teaspoon salt and vinegar to a boil. Trim artichoke bottoms and add immediately into the boiling water, cook until al dente, then remove, rinse and drain.
Rinse and trim celery, red and yellow peppers and chop everything finely. Mix 2 tablespoons of lemon juice with mustard, salt, pepper, herbs and olive oil and marinate the finely diced vegetables with it.
Sprinkle cod with lemon juice, leave to soak for 5-10 minutes, then pat dry. Heat safflower oil in a pan, season fish with salt and in the pan fry on both sides about 4 minutes, depending on thickness of fillets, until the fish takes color. Remove and let cool, then pluck or cut fish into bite-size pieces.
Mix fish and vegetables gently together and serve on the cooled artichoke bottoms. Garnish with basil leaves.
