Cod Fillets with Bread Crust and Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 83.8 μg | (140 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,050 mg | (26 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 470 μg | (235 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 onion
- ½ head Napa cabbage
- 4 Tbsps clarified butter
- 300 milliliters white wine
- 400 milliliters Vegetable broth
- 1 Tbsp Mustard (medium hot)
- 1 pinch Caraway
- salt
- 8 slices Toast
- 2 eggs
- 4 Cod (each about 130 grams)
- peppers
- 1 Tbsp Pastry flour
- 4 Radish (slivered)
Preparation steps
Peel onion and cut into fine strips. Rinse cabbage, remove outer leaves, remove stalk and cut into very fine strips. Heat 2 tablespoons of butter in a pan and saute onion and cabbage briefly. Deglaze pan with wine and add broth. Season with mustard, cumin powder and salt.
Simmer cabbage, covered, for about 6-8 minutes or until al dente.
Cut off bread crusts and cut bread into very small cubes. Whisk eggs in a bowl. Rinse and pat dry cod fillets, season on both sides with salt and pepper, coat with flour.
Dip fish into eggs and press bread cubes onto one side of fillets, pressing firmly.
Heat 2 tablespoons of butter in a nonstick pan and cook fish, crust side down first, for about 4 minutes. Turn over and cook for 1-2 minutes more. Arrange cabbage and fish on plates, garnish with radishes and serve.
