Orange-Glazed Fish with Beet Mousse
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 45 min.
Ready in
Calories:
311
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 311 cal. | (15 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 727 mg | (18 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 137 μg | (69 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the mousse
- 200 grams Beets
- ½ red onion
- 100 milliliters Vegetable broth
- 1 generous pinch Cardamom (ground)
- 1 Cinnamon stick
- 50 grams Crème fraiche
- 75 grams whipped Whipped cream
- 4 sheets gelatin
- salt
- white peppers
- 1 Tbsp balsamic vinegar
- For the fish
- 2 Red mullet fillets (approximately 120 grams or 4.4 ounces)
- 2 Perch fillet (approximately 175 grams or 6.2 ounces)
- 1 Tbsp butter
- 2 Tbsps Orange Olive Oil
- 3 Tbsps Orange juice
- salt
- white peppers
- Dill (for garnish)
Preparation steps
1.
For the mousse: Peel and coarsely chop onion and beets. Boil onions, beets, vegetable stock, cardamom and cinnamon stick. Cover and cook until soft. Soak gelatine in cold water. Remove cinnamon stick from vegetables, then puree mixture and season with salt, pepper and vinegar. Dissolve gelatine in puree and stir thoroughly. Let mixture cool, then stir in crème fraiche and cream. Put mousse into a bowl and chill for 3-4 hours.
2.
For the fish: Cut fish into 8 pieces. Pat each piece dry. Heat butter in a pan and cook fish on both sides. Deglaze with orange juice and orange oil, then season with salt and pepper.
Plate fish and drizzle with pan drippings. Add a dollop of mousse and serve garnished with dill.
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