Photo: Lars Blankers
Potato and Beetroot John Dory
7 ingredients
Serves 2
openrecipes
The easiest and best way to cook perhaps the best tasting inshore fish. The sweetness of the beetroot compliments this fish very well.
Estimated Nutrition (whole recipe, rough)
547
Calories
26g
Protein
25g
Fat
50g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 John Dory, cleaned
- 400g potatoes, peeled and thinly sliced (crispy thin)
- 1 beetroot, cleaned and thinly sliced (crispy thin)
- 50g butter
- 150ml dry white wine or fish or vegetable stock (or enough to half cover fish)
- salt and pepper
- 2 tbsp chopped parsley to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes