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鳕鱼配白奶油酱、红酒浓缩汁与春季蔬菜

鳕鱼配白奶油酱、红酒浓缩汁与春季蔬菜
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营养成分表

每份 390 克

% 每日参考值基于 2000 千卡饮食

卡路里 520 kcal
26% DV
总脂肪 28.0g
43% DV
总碳水化合物 24.0g
8% DV
蛋白质 38.0g
76% DV

关于

这是一道米其林风格的摆盘鳕鱼料理，搭配花椰菜、白奶油酱、红酒浓缩汁、黄油拌春季胡萝卜和龙蒿。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素4.0mcg13%
胆碱110.0mg20%
叶酸70.0mcg18%
烟酸8.5mg53%
泛酸1.7mg34%
维生素B20.2mg17%
维生素B10.1mg13%
维生素A620.0mcg69%
维生素B122.2mcg92%
维生素B60.5mg26%
维生素C28.0mg31%
维生素D2.5mcg13%
维生素E2.8mg19%
维生素K22.0mcg18%

矿物质

营养素含量DV%半衰期
钙80.0mg8%
铬4.0mcg11%
铜0.1mcg0%
碘55.0mcg37%
铁1.8mg10%
镁45.0mg11%
锰0.3mg11%
钼12.0mcg27%
磷320.0mg46%
钾720.0mg15%
硒38.0mcg69%
钠520.0mg23%
锌1.2mg11%

鳕鱼配白脱奶油酱、红酒浓缩酱与春季蔬菜

一道经典的摆盘鱼料理，以鲜嫩的鳕鱼搭配浓郁的白脱奶油酱和红酒浓缩酱，并佐以花椰菜和春季胡萝卜。整体呈现优雅，带有法式风格，醇厚酱汁与清淡白肉鱼之间达到良好平衡。

Ingredients


  • 鳕鱼：170 g

  • 花椰菜：90 g

  • 白脱奶油酱：45 g

  • 红酒浓缩酱：20 g

  • 春季胡萝卜：55 g

  • 黄油：10 g


    • Instructions


  • 1. 将鳕鱼轻轻调味，以温和火候烹调至鱼肉刚好不透明并可轻松剥落。

  • 2. 将花椰菜蒸熟或焯烫至软嫩，然后用少许黄油加热拌匀。

  • 3. 将春季胡萝卜煮至嫩中带脆，再用剩余黄油轻轻上光。

  • 4. 将花椰菜和胡萝卜摆盘，作为蔬菜底层。

  • 5. 将鳕鱼放在蔬菜上方或一侧。

  • 6. 将白脱奶油酱淋在鳕鱼上，并在盘边点缀红酒浓缩酱作为收尾。


    • Prep time and cook time


  • 准备时间：10 分钟

  • 烹饪时间：12 分钟


    • Helpful tips


  • 以中等火力轻柔烹调鳕鱼，以保持其湿润。

  • 上桌前将酱汁加热，这样能保持光泽。

  • 不要将蔬菜煮过头；它们应保留一些口感和颜色。
    • 无麸质均衡饮食
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