Fried pout salad and tomato

20 min
Type of dish: Fish
Temperature: Hot
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Pout 1.25 kg
Table salt 3.75 g
High oleic oil 0.5 l
Plain flour 0.1 kg
Lettuce 0.5 ud
Salad tomato 0.125 kg
Onion 0.05 kg
Vinaigrette sauce 0.038 l
See Recipe
Olive oil 0.03 l
Vinegar 0.008 l
Table salt 5.0 g
Elaboration

The following dishes are necessary for this recipe:

  • Lettuce, tomato and green onion salad.
  • Season and flour the fish before frying.
  • Add the fish to the hot oil, let it cook on one side, turn it over and when it is done move it onto a plate with absorbent paper.

HOW TO PLATE UP

  • Place the fish on one side of the plate and the salad next to it.
Nutritional information (1 portion)
Energy
361.32
kcal
Carbohydrates
5.81
g
Proteins
22.16
g
Lipids
27.59
g
Fiber 0.74 g
Saturates 2.76 g
Monounsaturated fatty acids 21.39 g
Polyunsaturated fatty acids 2.97 g
Cholesterol 66.13 mg
Calcium 62.13 mg
Iron 1.62 mg
Zinc 0.81 mg
Vitamin A 81.11 ug
Vitamin C 8.67 g
Folic acid 7.5 ug
Salt (Sodium) 874.68 mg
Sugars 0.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.