Asparagus Salmon Roulade with Mushroom Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 8.9 μg | (45 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 33.7 μg | (56 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 29.7 mg | (248 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,278 mg | (32 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 800 grams Salmon (cut in half transversely by butcher)
- 3 Tbsps lemon juice
- salt
- freshly ground peppers
- 2 tsps Mustard
- 250 grams thin, green Asparagus
- 1 onion
- 25 grams butter
- 250 grams button Mushroom
- 125 milliliters Broth
- 125 milliliters white wine
- 100 grams Crème fraiche
- 2 Tbsps scallions
Preparation steps
Brush two salmon fillet halves with lemon juice and season with salt and pepper. Cover and let stand for 30 minutes. Rinse asparagus, drain and pat dry and cut off ends. Blanch asparagus in boiling, salted water for about 5 minutes and drain, rinse in cold water and drain. Peel onion and chop. Brush salmon with mustard and evenly arrange asparagus and onions on fish. Roll up salmon evenly, so that each produces a long roll. Tie loosely in place with kitchen twine. Grease baking dish with butter and place rolls in baking dish.
Clean mushrooms and cut into thin slices and add to baking dish and add broth and white wine and cover with aluminum foil. Bake in preheated oven at 180°C (approximately 350°F) for 25 minutes.
Remove fish rolls from baking dish and cut into slices and keep warm.
Pour mushrooms and cooking liquid into a saucepan and stir in creme fraiche and season with salt and pepper. Bring to a boil quickly and remove from heat. To serve, arrange salmon roulade and mushroom sauce on plates and garnish with chives.
