Hake in white wine sauce
Allergens:
Ingredients for 5 portions
Calculate portions
No. 3 frozen hake
1.25 kg
Table salt
10.0 g
Margarine
0.015 kg
Intense olive oil
0.015 l
Plain flour
0.03 kg
White wine
0.05 l
Runner beans
0.05 kg
Carrots
0.05 kg
Natural mushrooms
0.125 kg
Parsley
2.5 g
Elaboration
For this recipe, the following elaborations are needed:
- Julienne vegetables.
- Make a fumet.
- Melt the margarine on a plate or tray and bind it with flour (40 g/l) and let it cook, add a little white wine, fumet and cream.
- Bring to the boil and season with salt.
- Add the previously seasoned fish and leave to cook until done. Remove from the heat and place the vegetables on top of each portion and sprinkle with parsley.
Nutritional information (1 portion)
Energy
356.48
kcal
Carbohydrates
23.02
g
Proteins
32.83
g
Lipids
13.02
g
Fiber
7.26
g
Saturates
3.73
g
Monounsaturated fatty acids
4.65
g
Polyunsaturated fatty acids
2.82
g
Cholesterol
94.47
mg
Calcium
249.99
mg
Iron
4.32
mg
Zinc
1.24
mg
Vitamin A
318.43
ug
Vitamin C
47.46
g
Folic acid
189.31
ug
Salt (Sodium)
862.9
mg
Sugars
15.59
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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