Cockles with Fennel
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
245
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 6.4 μg | (32 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 968 mg | (24 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 154 μg | (77 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 421 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Cockle
- 1 shallot
- 1 garlic clove
- 3 Tbsps olive oil
- 2 Tbsps Noilly Prat
- 1 splash dry white wine
- 1 generous pinch Turmeric (ground)
- Sea salt
- freshly ground peppers
- 2 Fennel
- 1 tsp pink Peppercorns
- 1 sm stalk Celery
- 60 grams Whipped cream
- 1 Tbsp freshly chopped Dill
Preparation steps
1.
Rinse and peel cockles. Peel and finely chop shallot and garlic and sauté both in oil in hot pot until translucent. Deglaze with white vermouth and white wine, season with turmeric, salt and pepper and stir in cockles. Cover and cook for 2-3 minutes until all cockles have opened. Discard any still-closed cockles.
2.
Rinse fennel and thinly slice. Set greens aside for garnish. Put fennel in a bowl and sprinkle with pink pepper. Add cockles and broth to fennel. Cool until tepid and let infuse.
3.
Rinse celery, cut into thin slices and mix with sour cream and dill.
4.
Place salad in bowls, spread cream of celery blobs on top and serve garnished with fennel leaves.
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