Braised hake with potatoes
Allergens:
Ingredients for 5 portions
Calculate portions
No. 3 frozen hake
1.25 kg
Table salt
3.75 g
Intense olive oil
0.1 l
Garlic, bulb
1.7 ud
Parsley
3.75 g
Breadcrumbs
0.025 kg
White wine
0.05 l
Fumet
0.25 l
Elaboration
- Preelaboraciones del pescado.
- Cortar ajo y perejil en brunoise, limones en medias lunas, patatas en rodajas de 3mm y pocharlas.
Para esta receta, son necesarias las siguientes elaboraciones:
- Hacer fumet.
- Poner en una placa la patata panadera pochada, sazonar, engrasar la merluza con la piel hacia abajo y colocar sobre las patatas pochadas.
- Condimentar el pescado con un poco de ajo y perejil.
- En el momento de meter al horno a 210 ºC el pescado, espolvorear pan rallado por encima, dejar que se haga una costra (capa de protección), dejar crudo por dentro.
- Sacar del horno y añadir a la preparación un poco de vino blanco y fumet sazonado, sin que cubra el pescado. Meter de nuevo al horno ahora con tapa a 180 ºC y dejar cocer hasta que quede hecho. Sacar y marcar las raciones con media luna de limón y emplatar.
Nutritional information (1 portion)
Energy
448.66
kcal
Carbohydrates
25.04
g
Proteins
31.12
g
Lipids
23.72
g
Fiber
3.92
g
Saturates
3.63
g
Monounsaturated fatty acids
15.11
g
Polyunsaturated fatty acids
3.15
g
Cholesterol
80.1
mg
Calcium
157.94
mg
Iron
3.14
mg
Zinc
1.03
mg
Vitamin A
88.89
ug
Vitamin C
36.42
g
Folic acid
84.38
ug
Salt (Sodium)
341.63
mg
Sugars
6.59
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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