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Torsk med beurre blanc, blomkålspuré, asparges og ærter

Torsk med beurre blanc, blomkålspuré, asparges og ærter
Logget af @narvinarvinarvi | 1 brugere kunne lide denne mad | 0 brugere gemte denne mad

Næringsindhold

Pr. portion på 345 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 490 kcal
25% DV
Fedt i alt 28.0g
43% DV
Enkeltumættede fedtsyrer10.3g
Flerumættede fedtsyrer2.1g
Mættede fedtsyrer14.0g
Transfedtsyrer0.8g
Kulhydrat i alt 24.0g
8% DV
Kostfibre6.0g
Stivelse11.0g
Sukkerarter7.0g
Protein 38.0g
76% DV
Animalsk protein38.0g

Om

En let torskeanretning med smørbaseret beurre blanc, rødvinsreduktion og blandede forårsgrøntsager. Retten er proteinrig med moderat fedtindhold og relativt få kulhydrater.

Ingredienser

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin6.5mcg22%
Cholin118.0mg21%
Folat78.0mcg20%
Niacin4.8mg30%
Pantothensyre0.9mg18%
Riboflavin0.2mg18%
Thiamin0.2mg15%
Vitamin A85.0mcg9%
Vitamin B121.6mcg67%
Vitamin B60.6mg36%
Vitamin C28.0mg31%
Vitamin D3.4mcg17%
Vitamin E2.1mg14%
Vitamin K48.0mcg40%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium78.0mg8%
Kobber110.0mcg12%
Jern1.9mg11%
Magnesium58.0mg14%
Fosfor360.0mg51%
Kalium910.0mg19%
Selen52.0mcg95%
Natrium620.0mg27%
Zink0.9mg8%

Torsk med beurre blanc, blomkålspuré, asparges og ærter

En klassisk anrettet fiskeret med pandestegt torsk med en fyldig beurre blanc og rødvinsreduktion, serveret med møre forårsgrøntsager. Den minder mest om en moderne bistro-style torskehovedret.

Ingredienser
  • Torsk 160 g

  • Blomkål 70 g

  • Asparges 40 g

  • Ærter 25 g

  • Smør 35 g

  • Hvidvin 20 ml

  • Skalotteløg 10 g

  • Citronsaft 5 ml

  • Rødvin 15 ml

  • Fiskefond 20 ml

  • Olivenolie 10 ml

  • Salt 3 g

  • Sort peber 2 g


    • I alt: 345 g

    Fremgangsmåde
  • 1. Forbered grøntsagerne. Skær blomkålen i små buketter. Trim aspargesene. Hak skalotteløget fint.

  • 2. Lav blomkålsbasen. Lad blomkålen simre i lidt fiskefond, til den er meget mør, og blend den derefter med en lille mængde smør, salt og peber, til den er glat.

  • 3. Tilbered asparges og ærter. Sautér eller damp kort asparges og ærter i lidt olivenolie, til de netop er møre. Krydr let.

  • 4. Lav rødvinsreduktionen. Lad rødvinen simre med skalotteløget, til den er reduceret med cirka to tredjedele. Tilsæt et skvæt fiskefond, og reducer igen.

  • 5. Gør beurre blanc færdig. Tilsæt hvidvin og citronsaft, og pisk derefter smørret i lidt ad gangen ved lav varme, til saucen er blank og emulgeret. Smag til med salt og peber.

  • 6. Tilbered torsken. Krydr torsken med salt og peber, og steg den derefter på en pande i olivenolie, til den netop er gennemtilberedt og let gylden.

  • 7. Anret. Kom blomkålspuré på tallerkenen, anret torsken ovenpå eller ved siden af, tilsæt asparges og ærter, og ske derefter beurre blanc og rødvinsreduktion over.


    • Forberedelsestid: 15 minutter
    Tilberedningstid: 15 minutter

    Nyttige tips
  • Hold beurre blanc ved meget lav varme for at undgå, at den skiller.

  • Torsken må ikke få for meget; den skal forblive saftig og flaget.

  • Reducér rødvinen helt for en renere og mere koncentreret sauce.
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