Pike with Orange Sauce and Asparagus
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
502
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 502 cal. | (24 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 11.63 g | (10 %) | ||
| Carbohydrates | 11.85 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.62 g | (9 %) |
more nutritional values
| Vitamin A | 234.11 mg | (29,264 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.44 mg | (12 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.37 mg | (34 %) | ||
| Niacin | 24.39 mg | (203 %) | ||
| Vitamin B₆ | 0.52 mg | (37 %) | ||
| Folate | 175.96 μg | (59 %) | ||
| Pantothenic acid | 2.98 mg | (50 %) | ||
| Biotin | 0.63 μg | (1 %) | ||
| Vitamin B₁₂ | 7.15 μg | (238 %) | ||
| Vitamin C | 36.1 mg | (38 %) | ||
| Potassium | 1,336.06 mg | (33 %) | ||
| Calcium | 269.54 mg | (27 %) | ||
| Magnesium | 142.14 mg | (47 %) | ||
| Iron | 3.26 mg | (22 %) | ||
| Zinc | 3.22 mg | (40 %) | ||
| Saturated fatty acids | 5.89 g | |||
| Cholesterol | 177.9 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Asparagus
- 1 Tbsp butter
- 4 Pike fillets
- 2 Tbsps butter
- 2 tsps lemon juice
- 2 Tbsps raisins
- ⅛ l white wine
- 1 organic Orange
- 1 tsp coarse-grained Mustard
- 2 sprigs Dill
- 2 sprigs Chervil
- salt
- peppers
Preparation steps
1.
Peel the asparagus, cut off the ends and boil in salted water with the butter for 12 minutes. Remove and drain well.
Rinse the raisins and soak in white wine.
2.
Rinse the fish and pat dry. Season with salt and pepper and drizzle with lemon juice.
Heat some butter in a pan and fry the fish on each side for 4-5 minutes.
3.
Cut the asparagus into large pieces.
Grate the zest from the orange and then squeeze out the juice.
Combine the raisin wine, orange juice, zest and mustard in a saucepan and simmer for 2 hours.
4.
Add the asparagus.
Transfer the asparagus and sauce to plates, shower with dill and lay a fish fillet on the top. Serve garnished with chervil leaves.
