Pout á la Meuniere with salad

45 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 1.5 kg
Table salt 3.75 g
Plain flour 0.05 kg
Intense olive oil 0.1 l
Margarine 0.1 kg
Lemon 0.175 kg
Parsley 3.75 g
Lettuce 0.4 ud
Onion 0.05 kg
Salad tomato 0.1 kg
Carrots 0.025 kg
Vinaigrette sauce 0.038 l
See Recipe
Olive oil 0.03 l
Vinegar 0.008 l
Table salt 5.0 g
Elaboration

Para esta receta, son necesarias las siguientes elaboraciones: 

  • Salar, enharinar y freír las fanecas en margarina y aceite.
  • Añadir grasa de la fritura y zumo de limón, mover hasta conseguir que la salsa ligue y espolvorear con perejil.

EMPLATADO

  • Emplatar con ayuda de una espátula, salsear y acompañar con ensalada de lechuga, tomate, cebolla y zanahoria rallada aliñada.
Nutritional information (1 portion)
Energy
374.74
kcal
Carbohydrates
8.34
g
Proteins
26.55
g
Lipids
26.01
g
Sugars 3.06 g
Salt (Sodium) 996.77 mg
Folic acid 9.72 ug
Vitamin C 20.15 g
Vitamin A 228.62 ug
Zinc 0.99 mg
Iron 2.01 mg
Calcium 75.21 mg
Cholesterol 90.78 mg
Polyunsaturated fatty acids 5.84 g
Monounsaturated fatty acids 14.28 g
Saturates 5.01 g
Fiber 1.02 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.