Table of contents:
Plaice fillet with vegetable stock
Ingredients for 2 servings:
1 small fennel bulb
1/2 red bell pepper
2 spring onions, 1 clove of garlic
1/8 l vegetable soup
4 pieces of cocktail tomatoes
1/2 courgette
2 mushrooms
3 small broccoli florets
2 servings of plaice fillet, each with 150 g
salt and
400 g potatoes
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Preparation:
- For the vegetable stock, wash the vegetables, chop the fennel, 1/2 bell pepper and a spring onion as well as the peeled, halved garlic and simmer in the vegetable soup for about ten minutes.
- Cut the remaining vegetables into pieces, quarter the mushrooms and finely chop the ½ garlic.
-
Strain the vegetable stock in a pan, add the portioned vegetables, place the fish fillets on top and poach them in the preheated oven at 160 degrees for ten minutes.
Wash, peel and boil the potatoes.
- Take the pan out of the oven, add salt and pepper to taste and serve the plaice fillets in the vegetable stock on preheated plates with boiled potatoes.
| ingredients | Nutritional values per
serving (approx.) |
ingredients | Nutritional values per
serving (approx.) |
|---|---|---|---|
| Energy (kcal) | 350 | Carbohydrates (g) | 40 |
| Protein (g) | 36 | Dietary fiber (g) | 12 |
| Fat (g) | 4th | Cholesterol (mg) | 63 |
This recipe comes from the brochure Healthy Cooking - Made Easy by the Ministry of Health and the Austrian Agency for Health and Food Safety (AGES).
