Battered Salmon with Leeks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 5.6 μg | (28 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin K | 90.7 μg | (151 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 287 μg | (96 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,143 mg | (29 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 222 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the salmon
- 4 Salmon (with skin, each about 150 grams)
- 200 grams Pastry flour
- 1 egg
- 1 egg yolk
- 200 milliliters water
- salt
- 1 red chili pepper (finely chopped)
- vegetable oil (for fryer)
- lemon juice
Preparation steps
For the vegetables: Halve leeks lengthwise, Fan, rinse and drain. Remove the root and cut into thin strips. Sauté leek in a little butter, season with salt and pepper.
For the salmon: Rinse red chili pepper, cut lengthwise, remove seeds and white ribs and chop very finely. Rinse fish under cold water, sprinkle with lemon juice and salt.
Combine 100 grams (approximately 3 1/2 ounces) of flour with egg, egg yolk, water, salt and chili peppers into a smooth batter and let it swell slightly.
Prepare the fryer and preheat to 180°C (approximately 350°F).
Turn fish over only in the remaining flour, then pull through the batter. Immediately place in the fryer until golden fry and drain on paper towel. Spread leeks on warmed plates. Place fish on a bed of leeks and freely garnish with chili peppers to serve.
