Roasted horse mackerel with baked potatoes and Bilbayne fried sauce

Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: January, February, March, October, November, December
Allergens:
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Horse mackerel 1.5 kg
Fried sauce of bilbaina sauce 5.0 ud
Table salt 10.0 g
Potatoes 0.45 kg
High oleic oil 0.05 l
See Recipe
Elaboration

Para esta receta, son necesarias las siguientes elaboraciones:

  • Elaborar la salsa bilbaina
  • Cortar las patatas en rodajas (panadera) de 3 mm, semipochar y colocarla en una placa de horno haciendo una cama, sazonar.
  • Sobre la patata colocar el pescado que estará sazonado.
  • Echar la bilbaína sobre el pescado.
  • Meter al horno 180 ºC hasta que el pescado esté hecho, espolvorear con perejil en brunoise.

SERVICIO

  • Emplatar el cabracho sobre la patata panadera.

 

Nutritional information (1 portion)
Energy
584.06
kcal
Carbohydrates
16.66
g
Proteins
35.56
g
Lipids
41.23
g
Sugars 0.91 g
Salt (Sodium) 783.17 mg
Folic acid 13.65 ug
Vitamin C 16.35 g
Vitamin A 116.68 ug
Zinc 1.33 mg
Iron 2.78 mg
Calcium 46.01 mg
Cholesterol 117.33 mg
Polyunsaturated fatty acids 6.18 g
Monounsaturated fatty acids 26.45 g
Saturates 6.71 g
Fiber 1.68 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.