Albacore fricassee
Allergens:
Ingredients for 5 portions
Calculate portions
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
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
432.49
kcal
Carbohydrates
11.81
g
Proteins
45.01
g
Lipids
22.44
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
93.32
mg
Polyunsaturated fatty acids
7.53
g
Monounsaturated fatty acids
8.25
g
Saturates
4.94
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.
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