Cod Fillet with Mushrooms and Scallions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 643 cal. | (31 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,481 mg | (37 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 398 μg | (199 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 21.4 g | |||
| Uric acid | 234 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams waxy, small potatoes
- salt
- 600 grams Cod
- freshly ground peppers
- Pastry flour (as needed)
- 2 Tbsps vegetable oil
- 1 shallot
- 100 grams cold butter
- 1 Tbsp Pastry flour
- 350 milliliters Cider
- 150 milliliters Whipped cream (at least 30% fat content)
- lemon juice (to taste)
- cayenne pepper
- 300 grams fresh button Mushroom
- 3 sticks scallions
Preparation steps
Preheat oven to 100°C (approximately 210°F). Peel, rinse and cook potatoes for 25 minutes in boiling salted water. Rinse fish, pat dry, season with salt and pepper and lightly flour. In a pan, heat oil and fry fish on both sides. Remove and place on a baking sheet lined with parchment paper and leave until ready to serve in the preheated oven.
Meanwhile, peel shallot and chop finely. In a hot pan with 1 tablespoon melted butter, sweat shallot. Sprinkle in flour, allow to lightly brown and pour in cider. Stir vigorously using a whisk, so that no lumps form. Pour in cream, season with salt, lemon juice and cayenne pepper and simmer for 5-8 minutes over medium heat, stirring occasionally.
Trim mushrooms. Rinse and trim scallions, shake dry, cut in half lengthwise and cut into 6 cm (approximately 2 1/3 inch) long pieces. In a pan melt 20 grams (approximately 3/4 ounce) butter and fry mushrooms until golden brown. Add scallions, continue to fry and season with salt and pepper.
Cut 40 grams (approximately 1 1/3 ounces) butter in pieces and froth using a hand mixer into the sauce. Drain cooked potatoes drain, let evaporate and toss in remaining butter in a hot pan.
Serve fish with mushrooms and scallions on warmed plates, drizzle with sauce and serve with potatoes.
