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Limande is a lean fish that belongs to the family of flat fish. In addition to the generic benefits of fish, the Limande also provides iodine, an essential element for the manufacture of thyroid hormones and whose deficit is a source of fatigue, memory loss and weight gain. Discover the recipes based on the Limande, the nutritional values of the Limande, the number of calories, the contributions of vitamins, iron, etc.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
96.6 Cal
Lipids
1.58 G
Cholesterol
-1 Mg
Sodium
120 Mg
Potassium
280 Mg
Carbohydrates
-1 G
Protein
20.6 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
-1 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
0.6 Mg
Magnesium
20 Mg
Food fibers
-1 G
Calcium
21 Mg

FAQ

What dishes go well with the taste of the limandes ?
Limandes are delicious toasted with herbs and spices such as thyme, rosemary and lemon. Limands can be fried in a light and crisp paste, served with fries and tartare sauce. Limandes can be used in a fish soup with vegetables, herbs and spices.
How to keep the limandes ?
Clean the fish by emptying them and removing the gowns. You can also remove the scales if you wish. Wrap the fish in absorbent paper to remove excess water. Then place them in an airtight plastic bag or a hermetic plastic container and put them in the refrigerator at a temperature between 0 ° C and 4 ° C. The fish should be consumed within 1 to 2 days depending on their purchase. If you want to keep the fish longer, you can freeze them. To do this, wrap the fish in cling film and place them in a freezing bag. The fish can be kept in the freezer for about 3 to 6 months.
How to cook limandes ?
Grilled filings: brush the Limande fillets with olive oil, salt and pepper, then grill them on the barbecue or in the pan. Serve with grilled vegetables or a salad. Limandes in papillote: wrap the fillets of Limande with vegetables (such as carrots, onions and zucchini), herbs (like thyme and parsley) and white wine in aluminum foil and bake them in the oven for about 15-20 minutes.
How to choose the limandes ?
To choose good slim, search for firm and white flesh, without brown or blood stains. The eyes should be clear and shiny, and the skin must be shiny and smooth. Limandes must have a fresh and marine smell. Avoid fish with a strong and unpleasant odor. Limands must be kept in the refrigerator and consumed within 2 to 3 days depending on their purchase.
What are the varieties of the limandes ?
Limandes are flat fish belonging to the Scophthalmidé family. There are several varieties of filings, but the most common are the Limande-Sole (Microstomus Kitt), the Limande-France (Pleuronectes Platessa) and the Limande-Passion (Scophthalmus Rhombus).
What are the benefits of filings ?
Limands are rich in protein, B12 vitamins and minerals such as selenium, phosphorus and magnesium. Vitamin B12 is important for the formation of red blood cells, DNA production and the maintenance of a healthy nervous system. Selenium is an important antioxidant that helps protect cells from damage caused by free radicals, while phosphorus and magnesium are essential for bone and muscle health.

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