Striped Bass with Carrots, Celery and Dill Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 79.7 μg | (133 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 193 μg | (64 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,958 mg | (49 %) | ||
| Calcium | 212 mg | (21 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the striped bass
- 1 Carp (1.5 kg) (approximately 3 pounds)
- salt
- 2 Tbsps lemon juice
- 2 carrots
- 250 grams Celery root
- 1 pc Celery root
- 1 Leek
- 200 milliliters dry white wine
- 50 milliliters Wine vinegar
- 1 bay leaf
- 800 grams small potatoes
- For the sauce
- 1 onion
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 150 milliliters Whipped cream
- 2 Tbsps freshly chopped Dill
- 1 Tbsp Horseradish (from a jar)
- salt
Preparation steps
Rinse the fish and pat dry. Season the inside with salt and pepper. Peel the carrots and celery root and dice. Rinse the leek, trim and slice into rings. Bring 1.5 liters (approximately 6 cups) water, 1 tablespoon salt, the white wine, vinegar and bay leaf to a boil. Add the fish, partially cover and simmer for about 25 minutes over low heat. Add the vegetables and simmer for about 20 minutes, until tender. Peel the potatoes and cook in boiling salted water for about 20 minutes, until tender.
For the sauce: Peel the onion, chop finely and sauté in hot butter. Sprinkle with flour then gradually stir in about 150 ml (approximately 3/4 cup) fish broth. Add the cream and simmer for about 10 minutes, stirring occasionally. Puree then mix in the horseradish and dill and season with salt.
Remove the fish from the broth. Serve on a serving platter with the vegetables and sauce.
