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Treska s beurre blanc, karfiolovým pyré, špargľou a hráškom

Treska s beurre blanc, karfiolovým pyré, špargľou a hráškom
Zaznamenal používateľ @narvinarvinarvi | Toto jedlo sa páčilo 1 používateľom | Toto jedlo si uložilo 0 používateľov

Nutričné hodnoty

Na porciu 345 g

% dennej hodnoty na základe stravy s 2000 kcal

Kalórie 490 kcal
25% DV
Celkové tuky 28.0g
43% DV
Mononenasýtené tuky10.3g
Polynenasýtené tuky2.1g
Nasýtené tuky14.0g
Transmastné kyseliny0.8g
Celkové sacharidy 24.0g
8% DV
Vláknina6.0g
Škrob11.0g
Cukry7.0g
Bielkoviny 38.0g
76% DV
Živočíšne bielkoviny38.0g

O jedle

Ľahké jedlo z tresky s maslovou omáčkou beurre blanc, redukciou z červeného vína a mixom jarnej zeleniny. Má vysoký obsah bielkovín, stredný obsah tuku a pomerne nízky obsah sacharidov.

Ingrediencie

Vitamíny a minerály

Vitamíny

ŽivinaMnožstvo% DVPolčas
Biotín6.5mcg22%
Cholín118.0mg21%
Folát78.0mcg20%
Niacín4.8mg30%
Kyselina pantoténová0.9mg18%
Riboflavín0.2mg18%
Tiamín0.2mg15%
Vitamín A85.0mcg9%
Vitamín B121.6mcg67%
Vitamín B60.6mg36%
Vitamín C28.0mg31%
Vitamín D3.4mcg17%
Vitamín E2.1mg14%
Vitamín K48.0mcg40%

Minerály

ŽivinaMnožstvo% DVPolčas
Vápnik78.0mg8%
Meď110.0mcg12%
Železo1.9mg11%
Horčík58.0mg14%
Fosfor360.0mg51%
Draslík910.0mg19%
Selén52.0mcg95%
Sodík620.0mg27%
Zinok0.9mg8%

Treska s beurre blanc, karfiolovým pyré, špargľou a hráškom

Klasické servírované rybie jedlo s treskou pripravenou na panvici, bohatou omáčkou beurre blanc a redukciou z červeného vína, podávané s jemnou jarnou zeleninou. Najviac sa podobá modernému bistrotovému hlavnému jedlu z tresky.

Ingredients
  • Treska 160 g

  • Karfiol 70 g

  • Špargľa 40 g

  • Hrášok 25 g

  • Maslo 35 g

  • Biele víno 20 ml

  • Šalotka 10 g

  • Citrónová šťava 5 ml

  • Červené víno 15 ml

  • Rybí vývar 20 ml

  • Olivový olej 10 ml

  • Soľ 3 g

  • Čierne korenie 2 g


    • Total: 345 g

    Instructions
  • 1. Pripravte zeleninu. Karfiol nakrájajte na malé ružičky. Špargľu očistite. Šalotku nasekajte nadrobno.

  • 2. Pripravte karfiolový základ. Karfiol duste v malom množstve rybieho vývaru, kým nebude veľmi mäkký, potom ho rozmixujte s malým množstvom masla, soli a korenia dohladka.

  • 3. Uvarte špargľu a hrášok. Špargľu a hrášok krátko orestujte alebo naparte na troche olivového oleja, kým nebudú akurát mäkké. Zľahka osoľte.

  • 4. Pripravte redukciu z červeného vína. Červené víno so šalotkou varte, kým sa nezredukuje asi o dve tretiny. Pridajte trochu rybieho vývaru a znovu zredukujte.

  • 5. Dokončite beurre blanc. Pridajte biele víno a citrónovú šťavu, potom postupne zašľahávajte maslo na miernom ohni, až kým nebude omáčka lesklá a emulgovaná. Dochuťte soľou a korením.

  • 6. Uvarte tresku. Tresku osoľte a okoreňte, potom ju opečte na panvici na olivovom oleji, kým nebude práve hotová a jemne zlatistá.

  • 7. Servírujte. Na tanier dajte lyžicu karfiolového pyré, uložte naň alebo vedľa neho tresku, pridajte špargľu a hrášok a potom prelejte beurre blanc a redukciou z červeného vína.


    • Prep time: 15 minutes
    Cook time: 15 minutes

    Helpful tips
  • Beurre blanc udržiavajte na veľmi miernom ohni, aby sa nezrazila.

  • Tresku neprevarte; mala by zostať šťavnatá a jemne sa rozpadávať na lupienky.

  • Červené víno zredukujte úplne, aby bola omáčka čistejšia a koncentrovanejšia.
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