50 min
Type of dish: Fish
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Haddock 1.25 kg
Margarine 0.03 kg
Plain flour 0.03 kg
White wine 0.05 l
Cream 0.05 l
Parsley 3.75 g
Carrots 0.1 kg
Runner beans 0.1 kg
Fumet 0.75 l
Table salt 3.75 g
Onion 0.05 kg
Green leek 0.5 ud
Parsley 0.0 g
Fish heads and bones 0.2 kg
Water 0.75 l

The following elaborations are necessary for this recipe:

  • Make a fumet.
  • Boil the pod and the carrot, cut into Julienne..
  • In a plate or "rondón",bring the margarine to melt and link it with flour (40 g x liter).Let go cook, pour a little white wine,fumet and cream.
  • Let boil and add salt.
  • Introduce the previously seasoned haddock and cook it until done.
  • Out of the heat, serve on each portion the pod and carrot Julienne and sprinkle with sparsley in brunoise.
  • Plate the dish on a flat plate.
Nutritional information (1 portion)
Fiber 7.24 g
Saturates 3.84 g
Monounsaturated fatty acids 2.37 g
Polyunsaturated fatty acids 3.5 g
Cholesterol 87.9 mg
Calcium 174.11 mg
Iron 3.03 mg
Zinc 1.25 mg
Vitamin A 450.52 ug
Vitamin C 47.54 g
Folic acid 185.03 ug
Salt (Sodium) 827.89 mg
Sugars 16.39 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.