Recipes

Ingredients (4 Servings)

  • 4 pieces of fish, about 120 g
  • 2 carrots
  • 1 stalk celery
  • pepper
  • 1 lemon
  • 4 sheets of parchment paper

Nutritional values (per serving)

Calories237 kcal
Fat3 g
Sodium195 mg
Carbohydrates21 g
Protein25 g
Phosphorus366 mg
Potassium1,400 mg
Liquid487 ml

Directions

Place a piece of fish in parchment paper. Peel the carrots and wash them. Cook the carrots in a large amount of water for 5 Minutes. In each papillote, place a few carrot sticks and celery. Add pepper, add a slice of lemon. Close the papillote. Cook 15 minutes with a steamer or in the oven.

Nutrition Tips

Fish digests faster than meat. The carbohydrate content is almost zero. The lipid content can be classified into 3 categories: Lean fish: pike, hake, flounder, whiting, sole, trout and various shellfish; Semi-fatty fish: farmed carp, conger eel, mackerel, mullet, sardines and fatty fish: eel, salmon, tuna. The fish can be consumed in place of meat, in the same quantities, at least 2 times per week. To reduce the potassium level of this dish, you can first slice the carrots and soak them in lukewarm water for 2 hours, discarding the water.