Potatoes with Smoked Mackerel and Mustard Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 726 cal. | (35 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 27.6 μg | (46 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,189 mg | (30 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 32.4 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the potatoes
- 800 grams waxy potatoes
- 4 Tbsps clarified butter
- 1 bunch scallions
- 200 grams Peas (frozen)
- 1 smoked Mackerel (About 600 grams)
- salt
- freshly ground peppers
- For the mustard sauce
- 125 grams butter
- 2 Tbsps hot Mustard
- freshly ground peppers
- 1 pinch cayenne pepper
- 100 milliliters Whipped cream
Preparation steps
For the potatoes, scrub the potatoes thoroughly and boil in skins in salted water for about 25-30 minutes.. Drain, allow to cool slightly and peel. Let potatoes cool completely.
Cut the potatoes into slices. Heat the clarified butter in a pan and fry the potatoes slowly until golden brown, turning occasionally. Season with salt and pepper.
Rinse scallions, trim and cut into pieces. Mix with the peas into the potatoes and fry for 3-4 minutes..
Remove mackerel skin and bones and cut into bite-sized pieces. Mix mackerel pieces with finished potatoes and season with pepper.
Meanwhile, for the mustard sauce, melt the butter in a small pot with the mustard while stirring, whisk in cream and season with cayenne pepper. Serve mustard sauce with the potatoes.
