Bacon Wrapped Flounder Roulades
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
774
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 774 cal. | (37 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 9.1 μg | (46 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 23.1 mg | (193 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,265 mg | (32 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 164 μg | (82 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 24.8 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the fish
- 8 Plaice fillet (about 100 grams or 4 ounces)
- 1 handful Arugula
- 4 sun-dried Tomatoes (in oil)
- 16 slices Bacon
- salt
- freshly ground peppers
- ½ lemon (juice)
- 3 Tbsps vegetable oil
- For the sauce
- 100 grams Crème fraiche
- 50 milliliters Whipped cream
- 2 Tbsps lemon juice
- 2 Tbsps scallions
Preparation steps
1.
Rinse fish, pat dry, sprinkle with lemon juice and season with salt and pepper. Rinse arugula and spin dry. Drain and chop tomatoes.
2.
Arrange arugula on fish fillets, add tomatoes and roll up. Wrap roulades with bacon and secure with a wooden skewer.
3.
Heat oil in a pan and fry roulades on all sides until crispy, about 8-10 minutes.
4.
For the sauce: Combine crème fraîche, cream and lemon juice. Season with salt and pepper and stir in chives.
5.
Arrange roulades on plates and serve drizzled with sauce.
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