Albacore fricassee

50 min
Type of dish: Fish
Temperature: Hot
Cuisine type: French cuisine
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Frozen bonito (tuna loin) 1.0 kg
Table salt 5.357 g
Margarine 0.014 kg
Intense olive oil 0.036 l
Shallots 0.036 kg
Plain flour 0.036 kg
White wine 0.071 l
Brandy 0.014 l
Fumet 0.786 l
Tomato sauce 0.214 l
Natural mushrooms 0.286 kg
Parsley 5.357 g
See Recipe
Onion 0.052 kg
Green leek 0.524 ud
Parsley 0.524 g
Fish heads and bones 0.21 kg
Water 0.786 l
See Recipe
Onion 0.071 kg
Garlic, bulb 0.114 ud
Green pepper 0.043 kg
Diced tomato 0.286 kg
Sunflower oil 0.007 l
Table salt 0.1 g
Sugar 0.0 kg
Elaboration
  • Wash and chop the albacore into medallions, slices or half-slices depending on the size.

The following dishes are necessary for this recipe:

  • Prepare a fumet.
  • Fillet the mushrooms and sauté.
  • Chop the shallot into brunoise and sauté, then add the salted and floured albacore and turn .
  • Add a little more flour if necessary, pour a little wine and brandy, then let reduce and add the fumet.
  • Season with tomato sauce to give it some colour and then leave to cook.
  • Add the sautéed mushrooms and add salt if required, then sprinkle with parsley cut into brunoise.
Nutritional information (1 portion)
Energy
440.21
kcal
Carbohydrates
11.81
g
Proteins
45.01
g
Lipids
23.3
g
Sugars 3.32 g
Salt (Sodium) 457.8 mg
Folic acid 64.66 ug
Vitamin C 26.28 g
Vitamin A 134.8 ug
Zinc 2.58 mg
Iron 3.78 mg
Calcium 84.43 mg
Cholesterol 93.33 mg
Polyunsaturated fatty acids 8.05 g
Monounsaturated fatty acids 8.48 g
Saturates 5.05 g
Fiber 3.29 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.