Baked Fish and Zucchini Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 924 cal. | (44 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 70 g | (60 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 39 μg | (65 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 25.6 μg | (57 %) | ||
| Vitamin B₁₂ | 7.1 μg | (237 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,659 mg | (41 %) | ||
| Calcium | 361 mg | (36 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 146 μg | (73 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 39.8 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 495 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 2 Zucchini
- 400 grams fish fillets (sea fish)
- 50 grams butter
- salt
- peppers
- 2 Tomatoes
- 2 garlic cloves
- 1 Tbsp Dill (finely chopped)
- 2 eggs
- 200 milliliters Whipped cream
- 50 grams grated Cheese (Emmentaler)
Preparation steps
Rinse the zucchini, cut lengthwise into 2-3 mm thin slices, and blanch for 2 minutes in boiling salted water. Drain, rinse with cold water and drain.
Season the fish fillets with salt (cut the thicker fillets lengthwise in half). Grease two small refractory molds with butter. Place a fish fillet on each zucchini slice and roll up. Place the rolls in the molds.
Blanch the tomatoes for a few seconds in hot water. Remove from water, peel, cut into quarters, remove the core, and cut the pulp small cubes.
Whisk the eggs with the cream, and season with salt and pepper, Stir in the crushed garlic and dill. Finally, mix in the grated cheese and the tomato cubes, and pour the mixture over the rolls in the molds.
Bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) for about 20-25 minutes. Serve hot as an appetizer or with rice as a main dish.
