Beluga with potatoes baked in pots
Composition / ingredients
5
servings:
Cooking method
1. Potatoes are washed and peeled. Cut into cubes and mix with salt and pepper. We put it on the bottom of the pots.
2. Finely chop the onion and spread the next layer on the potatoes.
3. Three carrots on a coarse grater and put them in a pot. Vegetables, if desired, can be pre-fried in a frying pan.
4. Cut the beluga fillet into pieces and spread it in a layer on vegetables. Now the dish needs to be salted and peppered.
5. Pour the sauce from sour cream and water on top. We close the lids and put them in a hot oven, cook for about an hour at 180 degrees.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 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
- Pepper - 26 kcal/100g
