Stuffed Hake with Vegetables
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
6291
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 6,291 cal. | (300 %) | ||
| Protein | 210 g | (214 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 1,199 g | (799 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 541.2 g | (1,804 %) |
more nutritional values
| Vitamin A | 286.9 mg | (35,863 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 82.5 mg | (688 %) | ||
| Vitamin K | 2,759.8 μg | (4,600 %) | ||
| Vitamin B₁ | 20 mg | (2,000 %) | ||
| Vitamin B₂ | 3.3 mg | (300 %) | ||
| Niacin | 156 mg | (1,300 %) | ||
| Vitamin B₆ | 30.9 mg | (2,207 %) | ||
| Folate | 3,280 μg | (1,093 %) | ||
| Pantothenic acid | 48.3 mg | (805 %) | ||
| Biotin | 894 μg | (1,987 %) | ||
| Vitamin B₁₂ | 6.7 μg | (223 %) | ||
| Vitamin C | 634 mg | (667 %) | ||
| Potassium | 63,850 mg | (1,596 %) | ||
| Calcium | 3,986 mg | (399 %) | ||
| Magnesium | 2,234 mg | (745 %) | ||
| Iron | 66.9 mg | (446 %) | ||
| Iodine | 608 μg | (304 %) | ||
| Zinc | 46.7 mg | (584 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 3,575 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 1,123 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 4 Hakes each about 100 grams (approximately 4 ounces)
- 2 Tbsps lemon juice
- 4 Anchovy fillet (in oil)
- salt
- freshly ground peppers
- 3 Tbsps olive oil
- 350 carrots
- 2 stalks Leeks
- 150 milliliters fish stock
Preparation steps
1.
Rinse hake steaks under cold water, pat dry, season with salt and pepper and sprinkle with lemon juice. Cut a pocket in each steak with a sharp knife. Fill each with 1 anchovy fillet. Heat 1 tablespoon olive oil in a pan and fry the steaks on each side for about 2- 3 minutes.
2.
Peel the carrot. Rinse the leek. Cut both into very thin strips (julienne). Heat 2 tablespoons olive oil and fry the vegetables in it, while stirring. Pour in the fish stock and let it boil a little. Season with salt, pepper and lemon juice.
3.
Serve the fish on plates with the vegetable julienne.
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