Hake in white wine sauce with concassé tomato
Allergens:
Ingredients for 5 portions
Calculate portions
No. 3 frozen hake
1.75 kg
Table salt
3.75 g
Intense olive oil
0.03 l
Plain flour
0.045 kg
Garlic, bulb
0.75 ud
Onion
0.075 kg
Leek
0.2 ud
White wine
0.075 l
Concassé tomato
5.0 ud
Loaf bread
0.075 ud
Parsley
7.5 g
Tomato
0.3 kg
Olive oil
0.013 l
Table salt
3.75 g
Sugar
0.003 kg
Elaboration
For this recipe, the following elaborations are needed:
- Preparing fish
- Make concassé tomatoes
- Make a fumet
- Cut the garlic, onion and leek into brunoise. Saute the vegetables.
- Reduce the cream.
- Toast the bread croutons.
SET UP
- Place the vegetables in a pan, salt and flour the fish and place it on top of the vegetables, cook on both sides, add the white wine and leave to reduce, add the fumet without covering the fish, add concassé tomatoes and reduced cream, season with salt.
- Sprinkle with chopped parsley. Serve with toasted bread croutons.
Nutritional information (1 portion)
Energy
576.9
kcal
Carbohydrates
35.75
g
Proteins
46.86
g
Lipids
25.18
g
Fiber
9.55
g
Saturates
8.67
g
Monounsaturated fatty acids
10.47
g
Polyunsaturated fatty acids
2.84
g
Cholesterol
145.04
mg
Calcium
393.35
mg
Iron
6.36
mg
Zinc
1.54
mg
Vitamin A
300.45
ug
Vitamin C
69.76
g
Folic acid
279.75
ug
Salt (Sodium)
681.95
mg
Sugars
24.48
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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