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Bakalar sa beurre blanc sosom, pireom od karfiola, šparglama i graškom

Bakalar sa beurre blanc sosom, pireom od karfiola, šparglama i graškom
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Nutritivne vrednosti

Po porciji od 345 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 490 kcal
25% DV
Ukupne masti 28.0g
43% DV
Mononezasićene masti10.3g
Polinezasićene masti2.1g
Zasićene masti14.0g
Trans masti0.8g
Ukupni ugljeni hidrati 24.0g
8% DV
Vlakna6.0g
Skrob11.0g
Šećeri7.0g
Proteini 38.0g
76% DV
Životinjski proteini38.0g

O proizvodu

Lagano jelo od bakalara sa puterastim beurre blanc sosom, redukcijom od crnog vina i mešanim prolećnim povrćem. Bogato proteinima, sa umerenim udelom masti i relativno malo ugljenih hidrata.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)6.5mcg22%
Holin118.0mg21%
Folat (B9)78.0mcg20%
Niacin (B3)4.8mg30%
Pantotenska kiselina (B5)0.9mg18%
Riboflavin (B2)0.2mg18%
Tiamin (B1)0.2mg15%
Vitamin A85.0mcg9%
Vitamin B121.6mcg67%
Vitamin B60.6mg36%
Vitamin C28.0mg31%
Vitamin D3.4mcg17%
Vitamin E2.1mg14%
Vitamin K48.0mcg40%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum78.0mg8%
Bakar110.0mcg12%
Gvožđe1.9mg11%
Magnezijum58.0mg14%
Fosfor360.0mg51%
Kalijum910.0mg19%
Selen52.0mcg95%
Natrijum620.0mg27%
Cink0.9mg8%

Bakalar sa beurre blanc sosom, pireom od karfiola, šparglama i graškom

Klasično servirano jelo od ribe sa bakalarom pripremljenim u tiganju, bogatim beurre blanc sosom i redukcijom od crnog vina, posluženo sa nežnim prolećnim povrćem. Najbliže je modernom bistro stilu glavnog jela od bakalara.

Ingredients
  • Bakalar 160 g

  • Karfiol 70 g

  • Špargle 40 g

  • Grašak 25 g

  • Puter 35 g

  • Belo vino 20 ml

  • Ljubičasti luk 10 g

  • Limunov sok 5 ml

  • Crno vino 15 ml

  • Riblji temeljac 20 ml

  • Maslinovo ulje 10 ml

  • So 3 g

  • Crni biber 2 g


  • Ukupno: 345 g

    Instructions
  • 1. Pripremite povrće. Isecite karfiol na male cvetove. Očistite špargle. Sitno iseckajte ljubičasti luk.

  • 2. Napravite osnovu od karfiola. Kuvajte karfiol lagano u malo ribljeg temeljca dok ne omekša potpuno, zatim ga izblendirajte sa malom količinom putera, soli i bibera dok ne postane gladak.

  • 3. Pripremite špargle i grašak. Kratko propržite ili kuvajte na pari špargle i grašak na malo maslinovog ulja dok tek ne omekšaju. Lagano začinite.

  • 4. Napravite redukciju od crnog vina. Kuvajte crno vino sa ljubičastim lukom dok se ne redukuje za oko dve trećine. Dodajte malo ribljeg temeljca i ponovo redukujte.

  • 5. Završite beurre blanc. Dodajte belo vino i limunov sok, pa postepeno umešajte puter na tihoj vatri dok sos ne postane sjajan i emulgovan. Začinite solju i biberom.

  • 6. Pripremite bakalar. Začinite bakalar solju i biberom, pa ga zapecite u tiganju na maslinovom ulju dok se tek ne ispeče i blago porumeni.

  • 7. Serviranje. Stavite pire od karfiola na tanjir, rasporedite bakalar preko ili pored njega, dodajte špargle i grašak, pa prelijte beurre blanc sosom i redukcijom od crnog vina.


  • Vreme pripreme: 15 minuta
    Vreme kuvanja: 15 minuta

    Helpful tips
  • Držite beurre blanc na veoma tihoj vatri da se ne razdvoji.

  • Nemojte prekuvati bakalar; treba da ostane sočan i da se lista.

  • Potpuno redukujte crno vino za čistiji i koncentrisaniji sos.
  • Bez glutenaMediteranskaUravnotežena
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