Tagliatelle and Fish Gratin Dish
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
1051
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,051 cal. | (50 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 5.8 μg | (29 %) | ||
| Vitamin E | 15.4 mg | (128 %) | ||
| Vitamin K | 59.3 μg | (99 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.8 mg | (198 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,130 mg | (28 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 156 mg | (52 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 24.3 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 28 ozs Spinach
- 4 Tbsps olive oil
- 1 clove garlic cloves (finely chopped)
- salt
- freshly ground peppers
- 14 ozs green Tagliatelle
- ⅛ cup butter
- 21 ozs Salmon (cut into chunks)
- 4 Tbsps all-purpose flour
- 1 cup Crème fraiche
- ⅜ cup cream (38% fat)
- 3 tsps grated lemon zest
- 2 tsps lemon juice
- 1 cup slivered almonds (heaped)
- To garnish
- Basil
Preparation steps
1.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6. Grease a large baking dish.
2.
Wash the spinach and put into a pan with the water clinging to the leaves. Heat over a medium heat for a few minutes until wilted. Remove from the heat, drain well and chop the spinach coarsely.
3.
Heat half the oil in a large frying pan and gently cook the spinach over a low heat until soft, then add the garlic and continue to cook for a few seconds. Season with salt and pepper and set aside.
4.
Cook the pasta in a pan of boiling salted water according to the packet instructions until 'al dente'. Drain well and stir in the the butter and spinach.
5.
Put into the baking dish, spreading evenly.
6.
Season the salmon with salt and pepper and toss in the flour to coat.
7.
Heat the remaining oil in a pan and quickly brown the salmon in batches.
8.
Place the salmon on top of the pasta mixture.
9.
Mix the creme fraiche with the cream, zest and lemon juice and season to taste with salt and pepper.
10.
Spread the sauce on the salmon and sprinkle with the almonds.
11.
Cook for about 20 minutes until bubbling and the top is golden. Garnish with basil.
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