| Ingredient | Qty, g | ||
|---|---|---|---|
| Celery root | |||
| Egg | |||
| Halibut | |||
| Coconut milk (unsweetened) | |||
| Lemon | |||
| Cheese | |||
| Dill | |||
| Ghee butter | |||
| Cooking salt | to taste | ||
| Black pepper | to taste | ||
| Fennel | |||
| Product release: | 540 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 5 | ||
| 15 | ||
| 10 | ||
| 5 | ||
| 30 | ||
| 5 | ||
1 10 | ||
|---|---|---|
| Proteins | 8.6 |
| Digestible proteins | 7.5 |
| Fats | 10.7 |
| Net carbohydrates | 2.7 |
| Calories | 144 kcal |
| Indexes | |
| Glycemic index | 18.1 |
| Glycemic load | 1.1 |
| Insulin index, II | 20.5 |
| Disease inflammatory index, DII | -0.21 |
| Antioxidant, ORAC | 336 |
| Weight loss | Detention | Set |
|---|---|---|
| 15% | 11% | 9% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| Palmitic acid (Saturated) | 41414162? |
| Oleic acid (Omega-9) | 21272438? |
| Stearic acid (Saturated) | 9111115? |
| Arachidonic acid (AA, Omega-6) | 7221544? |
| Allowed on diets | |
|---|---|
| Keto | |
| Mediterranean | |
Slice the celery root (100 g) into thin slices and drizzle with lemon juice, adding a bit of salt to taste.
Let it marinate for 10-15 minutes. In the meantime, slice the halibut fillet (100 g) into similar slices.
Take a heatproof dish and grease it with melted butter (1 tbsp).
Layer the celery root, then the halibut, and continue alternating layers until all ingredients are used up. Finish with a layer of celery root.
In a separate bowl, mix together the eggs (2 pcs), coconut milk (100 ml), zest and juice of lemon (1/2 pcs), dill (medium bunch), salt and pepper to taste, and the remaining oil. Optionally, you can also add fennel (20-30 g).
Blend the mixture with a blender until smooth, then pour it over the prepared gratin.
Cover the dish with parchment paper to prevent it from drying out.
Bake the gratin in a preheated oven at 180 degrees for 30 minutes.
After cooking is complete (before serving), sprinkle the dish with grated goat cheese (20-30 g) and garnish with herbs.
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