Griddled hake with tomato and garlic salad and noodles
Allergens:
Ingredients for 5 portions
Calculate portions
No. 3 frozen hake
1.25 kg
Olive oil
0.05 l
Table salt
3.75 g
Tomato and garlic salad
7.5 ud
Vinaigrette sauce
0.125 l
Mesclun lettuce mix
75.0 g
Garlic, bulb
2.5 ud
Langoustine
0.125 kg
Soya sauce
0.05 l
Intense olive oil
0.1 l
Garlic, bulb
0.333 ud
Parsley
5.0 g
Salad tomato
0.45 kg
Garlic, bulb
2.25 ud
Vinaigrette sauce
0.056 l
Table salt
16.667 g
Elaboration
For this recipe, the following elaborations are needed:
- Grilled fish (process)
- Fried sauce for grilled fish
- Tomato and garlic salad
- For cooking bulgur:
- Some marketed as "instant" need only a few minutes of cooking time. The most advisable is to follow the manufacturer's instructions.
- One way can be; heat water seasoned with salt until it boils, pour over the bulgur (twice its volume) and leave it until it softens and is ready to eat.
- Assorted lettuce salad.
SET UP
- Place the fish on the plate with the help of a spatula.
- Season with the garlic sauce and sprinkle with chopped parsley.
- Add the garnished tomato and garlic salad and bulgur to the plate.
Nutritional information (1 portion)
Energy
796.13
kcal
Carbohydrates
29.61
g
Proteins
28.53
g
Lipids
62.23
g
Fiber
2.42
g
Saturates
8.63
g
Monounsaturated fatty acids
45.79
g
Polyunsaturated fatty acids
6.04
g
Cholesterol
83.8
mg
Calcium
137.95
mg
Iron
3.4
mg
Zinc
1.62
mg
Vitamin A
173.87
ug
Vitamin C
23.15
g
Folic acid
52.78
ug
Salt (Sodium)
4262.53
mg
Sugars
2.69
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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