Catfish Fillets with Sauerkraut Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 123.8 μg | (206 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,475 mg | (37 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 250 mg | |||
| Cholesterol | 281 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the sauerkraut rolls
- 200 grams Leeks
- 4 onions
- 2 garlic cloves
- 2 Tbsps butter
- 350 grams fresh Sauerkraut
- 250 milliliters dry white wine
- 1 Tbsp cornstarch
- salt
- freshly ground peppers
- 4 lg leaves Green cabbage
- Chives (for the wraps)
- For the fish and sauce
- 150 milliliters dry white wine
- 4 pcs Catfish (about 160 grams, without skin)
- salt
- freshly ground peppers
- 1 Tbsp Coriander (crushed)
- 1 Tbsp Mustard seed
- 1 Tbsp Mustard (heaping)
- 100 milliliters Whipped cream (30% minimum fat content)
- Fresh herbs (to taste, for garnish)
Preparation steps
Rinse leeks and cut the white and light-green parts into thin slices. Peel and finely chop the onions. Peel and press garlic. Sauté pressed garlic and leeks with half of the onions in 2 tablespoons of butter. Add sauerkraut and wine. Simmer uncovered for about 15 minutes until liquid is almost evaporated.
Mix the cornstarch with 1 tablespoon water until smooth. Add mixture to the pan. Season with salt and pepper.
Blanch the cabbage leaves in boiling salted water for about 2 minutes. Drain. Spread the sauerkraut mixture on the leaves and roll up. Wrap the rolls with chives and tie with kitchen twine.
Pour the white wine into a steamer, cover, and bring to a boil. Rinse fish fillets, pat dry, and place in the steamer. Season with salt, pepper, and the crushed coriander seeds, and sprinkle with mustard seeds. Place the sauerkraut rolls over fish and steam for about 10 minutes over simmering liquid at low heat.
Remove kitchen twine from sauerkraut rolls. Arrange the fish and rolls on warmed plates.
For the sauce, Bring the remaining white wine, mustard, and cream to a boil. Season with salt and pepper. Serve the sauce over the fillets and garnish with fresh herbs.
