Leek Boats with Fish Filling
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
191
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 191 cal. | (9 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 61.7 μg | (103 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 941 mg | (24 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 502 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 large Leeks (halved vertically)
- 2 ½ cups skinless Salmon fillet (cut into strips)
- 1 bay leaf
- ⅜ cup dry white wine
- 1 tsp black peppercorns
- peppers
- 2 Tbsps dark soy sauce (for drizzling)
Preparation steps
1.
Place the white wine, bay leaf, peppercorns and salmon in a large saucepan. Top up with just enough water so that it covers the salmon.
2.
Cover with a lid and bring the mixture to a simmer over a medium heat. Remove from the heat once simmering, but reserve to one side still covered.
3.
Separate the strands of leek from one another and wash thoroughly. Drain the salmon strips and discard the bay leaf and peppercorns.
4.
Arrange the strips of salmon inside the raw leek strands, using them as a vessel of sorts to hold the salmon.
5.
Arrange in a criss-cross fashion on a serving platter. Season with pepper, then drizzle with the soy sauce before serving.
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