Hake Fillet with Shiitake, Nuts and Sage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 37.4 μg | (83 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,077 mg | (27 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 Hakes (each 170 grams)
- 1 lemon (juice)
- 100 grams blanched Hazelnuts
- 1 handful Sage
- 350 grams mixed Mushrooms (Shiitake, small brown mushrooms, oyster mushrooms)
- 150 milliliters Whipped cream
- 100 milliliters dry white wine
- 4 Tbsps butter
- salt
- freshly ground peppers
- Pastry flour (for dredging)
- 2 Tbsps olive oil
Preparation steps
Rinse the fish fillets, pat dry, halve each and drizzle with lemon juice. Toast the nuts in a dry hot pan until light brown, turning occasionally. Remove and let cool. Rinse the sage, shake dry and pluck off the leaves. Clean the mushrooms and cut into slices.
Boil the cream with the wine in a pot and let it simmer for a slightly creamy sauce. Season with salt and pepper.
Heat 1 tablespoon butter in a frying pan and cook the mushrooms for 5-6 minutes. Season with salt and pepper. Heat remaining butter in another pan. Pat the fish fillets dry, season with salt and pepper and coat with flour. Tap off excess flour and cook the fillets until golden brown 2-3 minutes on both sides.
Remove the mushrooms from the pan, keep warm and wipe the pan. Pour in the oil and sauté the sage leaves until crispy.
Arrange the fish fillets on plates and pour on some sauce. Distribute the mushrooms, nuts and sage on top. Drizzle with a little cooking oil from the sage and serve.
