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Piscis albi vapore cocti assula cum salsa herbarum acida et piperata

Piscis albi vapore cocti assula cum salsa herbarum acida et piperata
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Notitia nutritionis

Per portionem 230g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 255 kcal
13% DV
Adeps totalis 11.0g
17% DV
Adeps monoinsaturatus5.9g
Adeps polyinsaturatus2.6g
Adeps saturatus1.8g
Carbohydrata totalia 6.0g
2% DV
Fibra1.2g
Amylum3.0g
Sacchara1.8g
Proteinum 33.0g
66% DV
Proteinum animale33.0g

De

Ferculum tenue ex assula piscis albi vapore cocta, cum levi salsa herbarum, limae et piperis. Multum proteini habet, pauca carbohydrata, et modicum adipis ex salsa atque oleo.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)3.0mcg10%
Cholinum88.0mg16%
Folatum (B9)18.0mcg5%
Niacinum (B3)5.8mg36%
Acidum pantothenicum (B5)0.7mg14%
Riboflavinum (B2)0.1mg9%
Thiaminum (B1)0.1mg7%
Vitaminum A35.0mcg4%
Vitaminum B122.1mcg88%
Vitaminum B60.5mg26%
Vitaminum C14.0mg16%
Vitaminum D4.5mcg23%
Vitaminum E1.6mg11%
Vitaminum K18.0mcg15%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium42.0mg4%
Cuprum90.0mcg10%
Ferrum1.1mg6%
Magnesium46.0mg11%
Phosphorus310.0mg44%
Kalium640.0mg14%
Selenium42.0mcg76%
Natrium780.0mg34%
Zincum0.8mg7%

Piscis albi vapore cocti segmentum cum salsa herbarum ex pipere acri et lima

Praenotatio


Hoc ferculum in tenuitate et diligentia nititur: mundum segmentum piscis albi vapore coctum, salsa clara perfectum quae acrimoniam, salsuginem, et levamen herbaceum affert. Coctio texturam sericeam piscis servare debet, dum salsa viva et acriter aequata manet. Nihil ornamentum est; unumquodque elementum ad perspicuitatem patinae acuendam adest.

Rei culinariae summa


  • Categoria ferculi: Piscis vapore coctus

  • Culina sive origo: More Asiae Austro-Orientalis inspirata

  • Genus mensae: Ferculum principale

  • Portio: 1 portio

  • Magnitudo portionis: 230 g

  • Tempus praeparationis: 15 minuta

  • Tempus coctionis: 10 minuta

  • Tempus totum: 25 minuta

  • Difficultas: Moderata


    • Instrumenta


  • Vaporarium aut olla operta cum craticula ad vaporem

  • Parva cacabus

  • Culter subtilis

  • Tabula ad secandum

  • Patina ad serviendum calori resistens

  • Parvus catillus


    • Ingredientia


    Piscis


  • Segmentum piscis albi, cute remotā: 180 g

  • Sal: 2 g


    • Salsa herbarum ex pipere acri et lima


  • Oleum vegetabile: 8 g

  • Allium, minute tritum: 6 g

  • Piper rubrum acre, tenuiter sectum: 8 g

  • Piper viride acre, tenuiter sectum: 6 g

  • Cepulla viridis, tenuiter secta: 12 g

  • Succus lima: 18 g

  • Liquamen piscis: 10 g

  • Folia menthae, discissa: 5 g


    • Modus


  • 1. Segmentum piscis omnino exsiccato et sale aequaliter condite. Sine quiescere per 5 minuta dum partes salsae paras; superficies leviter condita, non umida, apparere debet.

  • 2. Vaporarium apparate et aquam ad constantem ebullitionem adducite. Piscem in patina calori resistente, quae vaporario conveniat, ponite; deinde super ignem magnum per 7 ad 9 minuta, pro crassitudine, vapore coquite, donec caro opaca fiat et in medio in laminas puras separetur, dum umida et mollis manet.

  • 3. Dum piscis coquitur, oleum vegetabile in parvo cacabo super ignem lenem per 30 secundas tepescite. Addite allium, piper rubrum acre, piper viride acre, et cepullam viridem, et leniter movete per 45 ad 60 secundas donec fragrant, sed non infuscantur.

  • 4. Cacabum ab igne removete. Succum lima et liquamen piscis admiscete, deinde folia menthae leviter inserite. Salsa clara, aromatica, et leviter emulsificata esse debet, herbīs adhuc colore recenti manentibus.

  • 5. Piscem vapore coctum ad patinam ad serviendum transferte. Salsam herbarum ex pipere acri et lima aequaliter super segmentum cochleari fundite, ita ut leviter circa basin colligatur potius quam piscem obruat.


    • In patinam componere et ministrare


    Piscem in media patina calida ministrate, salsa superne cochleari fusā in tenui et aequali strato. Ferculum perfectum ostendere debet carnem pallidam et teneram sub salsa viva et nitida, cum puro odore lima, piperis acris, et menthae.

    Notae professionales


  • Piscem tantum usque ad id punctum vapore coquite quo modo in lamellas secedat; diutius coctus texturam siccam et fibrosam accipit.

  • Allium in oleo pallidum servate, ut salsa munda et acris maneat potius quam amara.

  • Succum lima extra ignem addite, ut claritas eius et recentia herbarum serventur.
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