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Bacalao con beurre blanc, puré de coliflor, espárragos y guisantes

Bacalao con beurre blanc, puré de coliflor, espárragos y guisantes
Relatum a @narvinarvinarvi | 1 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 345g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 490 kcal
25% DV
Adeps totalis 28.0g
43% DV
Adeps monoinsaturatus10.3g
Adeps polyinsaturatus2.1g
Adeps saturatus14.0g
Adeps trans0.8g
Carbohydrata totalia 24.0g
8% DV
Fibra6.0g
Amylum11.0g
Sacchara7.0g
Proteinum 38.0g
76% DV
Proteinum animale38.0g

De

Un plato de bacalao magro con salsa beurre blanc a base de mantequilla, reducción de vino tinto y verduras mixtas de primavera. Aporta mucha proteína, grasa moderada y relativamente pocos carbohidratos.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)6.5mcg22%
Cholinum118.0mg21%
Folatum (B9)78.0mcg20%
Niacinum (B3)4.8mg30%
Acidum pantothenicum (B5)0.9mg18%
Riboflavinum (B2)0.2mg18%
Thiaminum (B1)0.2mg15%
Vitaminum A85.0mcg9%
Vitaminum B121.6mcg67%
Vitaminum B60.6mg36%
Vitaminum C28.0mg31%
Vitaminum D3.4mcg17%
Vitaminum E2.1mg14%
Vitaminum K48.0mcg40%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium78.0mg8%
Cuprum110.0mcg12%
Ferrum1.9mg11%
Magnesium58.0mg14%
Phosphorus360.0mg51%
Kalium910.0mg19%
Selenium52.0mcg95%
Natrium620.0mg27%
Zincum0.9mg8%

Gadus cum Beurre Blanc, puréa brassicae floris, asparagis et piso

Ferculum classicum piscis in patina compositum, gadum in sartagine coctum cum opulento beurre blanc et reductione vini rubri exhibens, cum teneris holeribus vernis appositum. Proxime accedit ad modernum bistro-stylum ferculi principali ex gado.

Ingredients
  • Gadus 160 g

  • Brassica flos 70 g

  • Asparagi 40 g

  • Pisa 25 g

  • Butyrum 35 g

  • Vinum album 20 ml

  • Cepulla Ascalonia 10 g

  • Succus limonis 5 ml

  • Vinum rubrum 15 ml

  • Ius piscis 20 ml

  • Oleum olivae 10 ml

  • Sal 3 g

  • Piper nigrum 2 g


    • Total: 345 g

    Instructions
  • 1. Para holera. Brassicam florem in parvas partes divide. Asparagos emunda. Cepullam Ascaloniam minute concide.

  • 2. Fac basim brassicae floris. Brassicam florem in paulo iuris piscis lente coque donec mollissima sit, deinde cum parva quantitate butyri, salis et piperis commisce donec lenis fiat.

  • 3. Coque asparagos et pisa. Asparagos et pisa breviter in paulo olei olivae salta vel vapore coque donec tantum tenera sint. Leviter condi.

  • 4. Fac reductionem vini rubri. Vinum rubrum cum cepulla Ascalonia lente coque donec ad circiter duas tertias partes redactum sit. Adde parum iuris piscis et iterum reduce.

  • 5. Perfice beurre blanc. Adde vinum album et succum limonis, deinde butyrum paulatim super ignem minimum incorpora donec nitidum et emulsum fiat. Sale et pipere condi.

  • 6. Coque gadum. Gadum sale et pipere condi, deinde in oleo olivae in sartagine assa donec modo percoctus et leviter aureus sit.

  • 7. Disponito in patina. Puréam brassicae floris in patinam infunde, gadum supra vel iuxta dispone, asparagos et pisa adde, deinde beurre blanc et reductionem vini rubri superinfunde.


    • Prep time: 15 minuta
    Cook time: 15 minuta

    Helpful tips
  • Beurre blanc super ignem minimum serva ne separetur.

  • Gadum ne nimis coques; umidus et in lamellas facile solvibilis manere debet.

  • Vinum rubrum plene reduce ad liquamen purius et magis concentratum.
    • Sine GlutineMediterraneaAequilibrata
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