Flounder with Bacon Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 889 cal. | (42 %) | ||
| Protein | 102 g | (104 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 15.5 μg | (78 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 34.7 μg | (58 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 43.4 mg | (362 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 5.5 mg | (92 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 2,664 mg | (67 %) | ||
| Calcium | 381 mg | (38 %) | ||
| Magnesium | 184 mg | (61 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 277 μg | (139 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 575 mg | |||
| Cholesterol | 416 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the flounder
- 4 Plaice (each about 350 grams) (approximately 12 ounces) (skinless)
- 4 Tbsps lemon juice
- 150 grams Smoked bacon
- 2 onions
- 1 bunch parsley
- 1 bunch Dill
- salt
- freshly ground peppers
- 1 egg
- 2 Tbsps Pastry flour
- breadcrumbs (for breading)
- 2 Tbsps clarified butter
- 1 organic lemon
- For the salad
- 800 grams waxy potatoes
- 1 onion
- 100 milliliters Beef broth
- salt
- peppers
- 3 Tbsps Vinegar
- 4 Tbsps vegetable oil
- 2 Tbsps scallions
Preparation steps
Rinse the fish, pat dry and drizzle with lemon juice.
Finely dice the bacon. Peel the onions and cut into thin rings. Rinse the herbs, shake dry and chop finely.
Sauté the bacon over medium heat in a large skillet until the fat renders and the bacon is crispy. Remove with a slotted spoon. Add the onions and sauté in bacon fat for 5-8 minutes, until softened and golden brown. Remove from the pan.
Season the fish with salt and pepper and dredge in flour. Dip in whisked egg then coat in breadcrumbs. Add 2-3 tablespoons butter to the bacon fat and sauté the fish fillets for 3-4 minutes, until golden brown on both sides. Keep warm in the oven at 70°C (approximately 150°F).
Rewarm the bacon and onions in the pan. Stir in the herbs then spread over the fish. Rinse the lemon in hot water, cut into wedges and serve with the fish fillets and salad (recipe below).
For the salad: Scrub the potatoes thoroughly and cook in salted boiling water for about 30 minutes, until fork-tender. Let cool and peel. Peel the onion and chop finely. Cut the potatoes into slices. Season the hot broth with salt and pepper and pour over the potatoes. Add the vinegar and oil and toss to combine. Set aside for at least 15 minutes for the flavors to infuse then fold in the chopped chives.
