Hake with green leek and Derio spinach and carrot chips

Allergens
Fish
Fish
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Hake 0.433 kg
Leek 1.0 ud
Onion 0.05 kg
Potatoes 0.067 kg
White wine 0.017 l
Table salt 4.0 g
Butter 0.017 kg
Spinach 0.033 kg
Vegetable stock 0.083 l
Carrots 0.033 kg
Plain flour 0.033 kg
Olive oil 0.033 l
Onion 0.017 kg
Carrots 0.008 kg
Green leek 0.025 ud
Parsley 0.0 g
Water 0.083 l
Elaboration

To cook the hake:

  • Remove the skin from the hake and fillet. Trim the fillets and slice them into portions of about 80 g.
  • Season them with salt and black pepper. Sprinkle some lemon juice on top. Set aside.

To make the green leek and spinach sauce:

  • Clean the leeks and trim off the ends. Chop the leeks.
  • Peel the potato and slice. Cut a white onion in julienne.
  • Sauté the vegetables with some butter. Then add to it the white wine. Once the alcohol has evaporated, add in the vegetable stock.
  • Trim off the ends of the spinach leaves and chop. Set aside.
  • Boil the rest of the vegetables and drain. Make sure to reserve the liquid they have been cooked in.
  • Blend the vegetables with the Turmix and add as much liquid as needed to get the consistency of a light sauce.
  • Add to it the spinach.

To make the carrot chips.  

PLATING

  • Place the hake portions in the green sauce to cook them.
  • On a small soup plate, pour some of the leek and spinach sauce and season.
  • Then, place the portion of hake and decorate with the carrot chips on top.
Nutritional information (1 portion)
Fiber 2.21 g
Saturates 2.66 g
Monounsaturated fatty acids 6.29 g
Polyunsaturated fatty acids 1.06 g
Cholesterol 54.15 mg
Calcium 68.72 mg
Iron 8.61 mg
Zinc 0.49 mg
Vitamin A 189.58 ug
Vitamin C 13.68 g
Folic acid 49.33 ug
Salt (Sodium) 395.0 mg
Sugars 3.25 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.