Fish Fricasee with Dill and Potatoes
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(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
358
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 10.5 μg | (53 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,161 mg | (29 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 344 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Perch fillet
- 200 grams Steelhead trout
- 200 grams Perch fillet (substitute arctic char fillet)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 1 shallot
- 250 grams button Mushroom
- 250 grams Zucchini
- 1 Tbsp butter
- 200 milliliters dry white wine
- 250 milliliters fish stock
- 150 grams Crème fraiche
- 1 Tbsp chopped fresh Dill
- Dill (for garnish)
Preparation steps
1.
Cut the fish fillets into bite-sized pieces, sprinkle with lemon juice and season with salt and pepper. Peel the shallot and finely chop. Trim the mushrooms and cut into thin slices. Trim, rinse and slice the zucchini.
2.
Saute the shallots in the hot butter in a shallow pan until translucent, add the mushrooms and zucchini and saute briefly, then add the wine and the fish stock and boil until the liquid is reduced by 1/3 third. Stir in the creme fraiche.
3.
Add the fish pieces to the sauce and let stand until done 4-5 minutes. Stir in the dill and season with salt and pepper.
4.
Arrange the fish stew with boiled potatoes and serve garnished with dill. Serve with a glass of white wine.
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