Yurma
| Ingredient | Qty, g | |
|---|---|---|
| Pikeperch | ||
| Parsley | ||
| Egg white ? 1 pc ≈ 33 g 17 g ≈ 0.5 sheet | ||
| Chicken broth | ||
| Cooking salt | ||
| Psyllium | ||
| Chicken breast (fillet) | ||
| Scallion slice | ||
| Saffron | ||
| Product release: | 2 036 ml | |
| Restore to default | ||
| Add a dish to the menu | ||
| 30 min | ||
| 10 min | ||
| 10 min | ||
| 15 min | ||
| 5 min | ||
| 10 min | ||
| 15 min | ||
1 h 35 min | ||
|---|---|---|
| Proteins | 9.3 g |
| Fats | 1.3 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 0.4 g |
| Calories | 52 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 18.7 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.28 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 77 |
| Weight loss | Detention | Set |
|---|---|---|
| 5% | 4% | 3% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Chicken breast (fillet): 74% ◦ Chicken broth: 16% ◦ Pikeperch: 11% B6 | 15153210? |
| iWhich products: ◦ Chicken breast (fillet): 66% ◦ Pikeperch: 20% ◦ Chicken broth: 14% B3 | 15183114? |
| iWhich products: ◦ Pikeperch: 80% ◦ Chicken breast (fillet): 20% B12 | 8877? |
| iWhich products: ◦ Chicken breast (fillet): 93% ◦ Chicken broth: 7% B5 | 6695? |
| iWhich products: ◦ Chicken breast (fillet): 75% ◦ Pikeperch: 25% B4 (Choline) | 56106? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Chicken broth: 74% ◦ Cooking salt: 20% ◦ Chicken breast (fillet): 5% Sodium | 13132513? |
| iWhich products: ◦ Chicken breast (fillet): 61% ◦ Pikeperch: 20% ◦ Chicken broth: 14% ◦ Egg white: 4% Selenium | 111121106 |
| iWhich products: ◦ Chicken breast (fillet): 61% ◦ Pikeperch: 31% ◦ Chicken broth: 7% Phosphorus | 10101410? |
| iWhich products: ◦ Chicken breast (fillet): 47% ◦ Chicken broth: 39% ◦ Pikeperch: 10% ◦ Parsley: 4% Iron | 6352? |
| iWhich products: ◦ Chicken broth: 56% ◦ Chicken breast (fillet): 27% ◦ Pikeperch: 15% Potassium | 5786? |
| Nutrient | % of RDA |
|---|---|
| No nutrients exceed 1% of the RDA | |
Preparation of broths
Start by preparing chicken and fish broths. Use lean meat for the chicken broth, and for the fish broth, pike perch or any other white-fleshed fish will do.
To achieve clear broths, like tears, regularly skim off the foam, and at the end of the process, strain through several layers of cheesecloth.
After that, mix both broths (700 g each) to achieve a harmonious flavor.
Forming the dumplings
Trim the chicken thigh fillet (400 g) of cartilage, membranes, and fat, then mince it into a paste.
Add the egg yolk (1 piece), psyllium (1 tsp), and salt (1/2 tsp) to the minced meat.
Thoroughly mix the mass and use two spoons to form dumplings. Boil them in the boiling broth, then fish them out with a slotted spoon and place them on a plate.
Preparing the fish
Check the pike perch fillet (200 g) for bones and cut it into small pieces.
Boil the fish in the boiling broth and also transfer it to a plate.
Preparing the spices
Pour a pinch of saffron with a ladle of hot broth, stir, and let it steep.
After that, return the steeped saffron back to the pot with the broth and mix.
Serving
Before serving, finely chop a few sprigs of parsley and green onions.
Distribute the greens on the plates along with the dumplings and pike perch fillet, then pour hot broth over everything and serve.
