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Bacalao con beurre blanc, reducción de vino tinto y verduras de primavera

Bacalao con beurre blanc, reducción de vino tinto y verduras de primavera
1 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 390g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 520 kcal
26% DV
Adeps totalis 28.0g
43% DV
Carbohydrata totalia 24.0g
8% DV
Proteinum 38.0g
76% DV

De

Un plato de bacalao emplatado al estilo Michelin, servido con coliflor, beurre blanc, reducción de vino tinto, zanahorias de primavera con mantequilla y estragón.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)4.0mcg13%
Cholinum110.0mg20%
Folatum (B9)70.0mcg18%
Niacinum (B3)8.5mg53%
Acidum pantothenicum (B5)1.7mg34%
Riboflavinum (B2)0.2mg17%
Thiaminum (B1)0.1mg13%
Vitaminum A620.0mcg69%
Vitaminum B122.2mcg92%
Vitaminum B60.5mg26%
Vitaminum C28.0mg31%
Vitaminum D2.5mcg13%
Vitaminum E2.8mg19%
Vitaminum K22.0mcg18%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium80.0mg8%
Chromium4.0mcg11%
Cuprum0.1mcg0%
Iodum55.0mcg37%
Ferrum1.8mg10%
Magnesium45.0mg11%
Manganum0.3mg11%
Molybdaenum12.0mcg27%
Phosphorus320.0mg46%
Kalium720.0mg15%
Selenium38.0mcg69%
Natrium520.0mg23%
Zincum1.2mg11%

Gadus cum Beurre Blanc, Reductione Vini Rubri, et Holeribus Vernis

Classicum ferculum piscis in patina compositum, in quo tener gadus cum butyroso beurre blanc et reductione vini rubri servitur, una cum brassica floris et carotis vernis. Compositio elegans est et more Gallico inspirata, cum divite aequilibrio salsamentorum contra mitem piscem album.

Ingredientia


  • Gadus: 170 g

  • Brassica floris: 90 g

  • Beurre blanc: 45 g

  • Reductio vini rubri: 20 g

  • Carotae vernae: 55 g

  • Butyrum: 10 g


    • Instructiones


  • 1. Gado leviter condi et leniter coque, donec vix opacus sit et in lamellas facile diffluat.

  • 2. Brassicam floris vapore coque aut ex coque, donec tenera sit, deinde cum paulo butyri calefac.

  • 3. Carotas vernas coque donec tenerae sed adhuc leviter crocantes sint, deinde reliquo butyro leviter glasa.

  • 4. Brassicam floris et carotas in patina dispone ut basis holerum fiat.

  • 5. Gadum supra aut iuxta holera pone.

  • 6. Beurre blanc super gadum infunde et reductione vini rubri circa patinam perfice.


    • Tempus praeparationis et coctionis


  • Tempus praeparationis: 10 minuta

  • Tempus coctionis: 12 minuta


    • Consilia utilia


  • Gadum umidum serva, eum leniter ad calorem moderatum coquendo.

  • Salsamenta ante servitionem calefac, ut nitida maneant.

  • Holera ne nimis coquantur; aliquid firmitatis et coloris retinere debent.
    • Sine GlutineAequilibrata
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