Ling à la Provençal
Allergens:
Ingredients for 5 portions
Calculate portions
Ling
1.714 kg
Table salt
5.357 g
Plain flour
0.054 kg
Intense olive oil
0.036 l
White wine
0.071 l
Brandy
0.018 l
Tomato sauce
0.071 l
Natural mushrooms
0.286 kg
Parsley
0.571 g
Onion
0.024 kg
Garlic, bulb
0.038 ud
Green pepper
0.014 kg
Diced tomato
0.095 kg
Sunflower oil
0.002 l
Table salt
0.033 g
Sugar
0.0 kg
Elaboration
For this recipe, the following elaborations are needed:
- Preparing fish
- Fumet
- Tomato sauce
- Soften the shallots cut into brunoise with oil.
- Sauté the filleted mushrooms.
- Chop the parsley into brunoise.
Prepare the fish in sauce:
- Pour olive oil with the shallots in a pan, heat and add the salted and floured fish.
- Turn it over and sprinkle with wine and brandy, leave to reduce and add the fumet without covering the fish.
- Stir gently to bind and mix the ingredients, add colour with tomato sauce and season with salt.
- Once the fish is cooked, add the mushrooms and sprinkle with parsley.
Nutritional information (1 portion)
Energy
539.11
kcal
Carbohydrates
29.57
g
Proteins
64.66
g
Lipids
15.56
g
Fiber
7.91
g
Saturates
3.24
g
Monounsaturated fatty acids
6.07
g
Polyunsaturated fatty acids
5.09
g
Cholesterol
171.47
mg
Calcium
371.04
mg
Iron
6.58
mg
Zinc
1.9
mg
Vitamin A
154.12
ug
Vitamin C
51.56
g
Folic acid
219.72
ug
Salt (Sodium)
814.35
mg
Sugars
15.24
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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