Dover Sole Roulade with Snow Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 706 cal. | (34 %) | ||
| Protein | 107 g | (109 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 32.4 mg | (270 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 30.1 μg | (67 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 2,092 mg | (52 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 311 mg | (104 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 155 μg | (78 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 831 mg | |||
| Cholesterol | 337 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 16 Sole fillet (each about 50 grams or 2 oz)
- 1 Tbsp chopped Dill
- 1 Apple (such as rotschaliger)
- 100 grams Snow peas
- 6 Tbsps Whipped cream
- 1 sm can Saffron
- salt (and)
- freshly ground peppers
- 1 Tbsp butter
- 200 milliliters dry white wine
- 75 grams Crème fraiche
- Dill (for garnish)
Preparation steps
Rinse the sole fillets and pat dry. Roughly chop 4 small fish fillets, season with 1 teaspoon salt, cover and place in the freezer for about 30 minutes.
Rinse the apples, cut into quarters, remove the seeds and cut into thin strips.
In a small saucepan, heat 4 tablespoons cream and dissolve the saffron in it. Process the frozen fish fillets with the remaining cream in a food processor to a fine puree, then stir in the dill and saffron cream and season with pepper.
Season the remaining fish fillets with salt and pepper. On the skin side, spread some of the prepared filling, roll up the fillets from the thick end and secure with toothpicks.
Heat the butter in a pan. Add the roulades, pour in the wine, cover and cook for about 7 minutes.
Remove the fish roulades from the pan, discard the toothpicks and keep warm.
Stir creme fraiche into the wine broth, add the apple pieces and simmer for about 2 minutes.
Blanch the snow peas in salted boiling water for 4 minutes. Rinse and drain well.
Arrange the fish roulades with sauce, snow peas and apple slices on plates and serve garnished with dill.
