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Asparagus with Fish and Eau de Vie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)379.4686
Energy (kCal)1892.5806
Carbohydrates (g)22.2743
Total fats (g)24.6594
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the asparagus in salted water. | 2. Season the fish steaks with salt and pepper. | 3. Coat them with a mixture of 1,5 teaspoon mustard, 50 g- 1,75 oz. | 4. butter, 100 g- 3,5 oz. | 5. breadcrumbs, chopped chives and nutmeg. | 6. Put the fish in an oven dish and pour the fish stock and the eau the vie (Jenever) over them. | 7. Leave for 20 minutes in a preheated oven of 180° C- 355 ° F. | 8. Remove the fish steaks from the oven dish and add a lump of butter to the sauce. | 9. Season with cayenne pepper and some saffron. | 10. Heat the asparagus in the sauce. | 11. Put the fish and the asparagus on 4 warm dishes. | 12. Garnish with sauce and strips of smoked ham. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus 14 ounces 79.3786 15.3994 8.7316 0.4763
    fish steak 4 1613.8703 0.0 359.0408 9.0667
    pepper - - - -
    salt - - - -
    mustard - - - -
    butter 1 3/4 3/4 149.625 6.8749 4.6751 12.6
    breadcrumb 3 1/2 1/2 1613.8703 0.0 359.0408 9.0667
    chive - - - -
    nutmeg - - - -
    fish stock 1 1/3 1/3 49.7067 0.0 7.0211 2.5164
    eau de vie 6 5/8 5/8 1613.8703 0.0 359.0408 9.0667
    cayenne pepper - - - -
    saffron - - - -
    ham smoked - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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