Salmon in Bilbaynne sauce

60 min
Seasonal period: All year
Allergens:
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
1.0 kg
Fried sauce of bilbaina sauce 5.0 ud
High oleic oil 0.05 l
Potatoes 0.45 kg
Table salt 3.75 g
See Recipe
Elaboration

For this recipe, the following elaborations are needed:

  • Make a fresh bilbaynne sauce.
  • Cut the potatoes into 3 mm slices (baker's potatoes), and place them on a baking tray layering them, season.
  • Place the seasoned fish on top of the potatoes.
  • On each portion of fish put a little garlic and add some of the bilbaynne sauce.
  • Bake in the oven at 180 ºC until the fish is done, sprinkle with parsley cut into brunoise.

SET UP

  • Plate up the hake placing it on top of the potatoes.
Nutritional information (1 portion)
Energy
664.67
kcal
Carbohydrates
14.95
g
Proteins
36.46
g
Lipids
50.56
g
Fiber 1.68 g
Saturates 7.89 g
Monounsaturated fatty acids 31.08 g
Polyunsaturated fatty acids 8.98 g
Cholesterol 85.18 mg
Calcium 45.14 mg
Iron 1.33 mg
Zinc 1.28 mg
Vitamin A 62.1 ug
Vitamin C 16.35 g
Folic acid 11.1 ug
Salt (Sodium) 374.04 mg
Sugars 0.91 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.