Beluga stewed with vegetables
Composition / ingredients
5
servings:
Cooking method
1. My fish, cut into portions. Lubricate with mustard, salt and pepper. We leave it to marinate for an hour. While the fish is marinating, let's start cooking vegetables.
2. We remove the seeds and peduncle from the Bulgarian pepper. Tomatoes and bell peppers are cut into pieces. Finely chop the onion.
3. Put the saucepan on the fire, heat it up and add a piece of butter. We spread the pieces of fish and chopped vegetables, pour a little water into a saucepan, salt and pepper to taste.
4. Close the lid and simmer the fish and vegetables for 30 minutes. Sprinkle the finished dish with chopped herbs.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Blanched beluga - 234 kcal/100g
- Beluga fresh - 147 kcal/100g
- Dried beluga - 327 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Dijon mustard - 143 kcal/100g
