Flounder meuniere
Allergens:
Ingredients for 5 portions
Calculate portions
John Dory
1.5 kg
Table salt
3.75 g
High oleic oil
0.5 l
Butter
0.05 kg
Plain flour
0.1 kg
Lemon
0.1 kg
Runner beans
0.1 kg
Carrots
0.1 kg
Elaboration
The following dishes are necessary for this recipe:
- Prepare a fumet.
- Season and flour the fish and then fry.
- For the meunière: Melt the margarine or butter and then thicken with a little flour. Off the heat, add the fumet and some lemon juice and then bring to boil. Adjust the sauce to thickness and taste. Keep the meunière warm in a bain-marie.
HOW TO PLATE UP
- Cover the fish with the meunière and then place carrots and leeks cut into julienne on top.
- Sprinkle over some parsley chopped into brunoise on top.
Nutritional information (1 portion)
Energy
486.49
kcal
Carbohydrates
16.51
g
Proteins
30.32
g
Lipids
32.21
g
Fiber
5.27
g
Saturates
6.8
g
Monounsaturated fatty acids
19.19
g
Polyunsaturated fatty acids
3.56
g
Cholesterol
127.6
mg
Calcium
160.93
mg
Iron
3.47
mg
Zinc
1.16
mg
Vitamin A
408.62
ug
Vitamin C
40.51
g
Folic acid
136.1
ug
Salt (Sodium)
591.94
mg
Sugars
12.36
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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