Hake with green leek and Derio spinach and carrot chips
Allergens:
Ingredients for 5 portions
Calculate portions
White wine
0.017 l
Table salt
4.0 g
Vegetable stock
0.083 l
Carrots
0.033 kg
Plain flour
0.033 kg
Olive oil
0.033 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)
Energy
190.08
kcal
Carbohydrates
11.22
g
Proteins
10.22
g
Lipids
10.98
g
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.
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