Sole Rolls with Creamy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 1,233 mg | (31 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 113 μg | (57 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 397 mg | |||
| Cholesterol | 356 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 8 Sole fillet
- 150 grams Smoked salmon
- 3 shallots
- 2 Tbsps butter
- 1 bunch Dill
- ⅖ l Sparkling wine
- 2 egg yolks
- 4 Tbsps Whipped cream
- salt
- peppers
Preparation steps
Rinse the sole fillets, pat dry, knock down flat on the work surface and top with smoked salmon.
Rinse the dill,shake dry and pluck the leaves. Spread the dill over the sole fillets, season with pepper and roll up the fillets from the head side. Put a strip of aluminum foil pinched for better grip.
Peel the shallots and chop. Heat the butter in a large pan and saute the shallots in it. Add the sole rolls to the shallots and pour in the sparkling wine. Cover the pan and cook over medium heat for 10 minutes.
Remove the sole roles from the pan and keep warm. Boil the remaining stock and pour into a metal bowl. Set a glass bowl into the into the metal bowl and beat the egg yolks and cream in the glass bowl until thick and creamy. Season the sauce with salt and pepper.
Serve the sole rolls on plates and with the sauce. Serve as desired with wild rice and steamed zucchini.
