Pollack in white wine sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Plain flour
0.03 kg
White wine
0.05 l
Carrots
0.1 kg
Runner beans
0.1 kg
Fumet
0.75 l
Table salt
3.75 g
Elaboration
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)
Energy
322.72
kcal
Carbohydrates
22.62
g
Proteins
29.79
g
Lipids
10.25
g
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.
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