Dover Sole Roulade with Spring Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 500 cal. | (24 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 46.8 μg | (78 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,406 mg | (35 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 184 mg | (61 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 85 μg | (43 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 443 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 large carrots
- 300 grams green Asparagus
- 100 grams Peas (fresh)
- 8 Sole fillet
- butter
- 200 grams Whipped cream
- 1 tsp Lemon peel
- 2 Tbsps lemon juice (freshly squeezed)
- 100 milliliters dry white wine
- salt
- freshly grated Nutmeg
- freshly ground peppers
- 1 tsp Red pepper flakes
Preparation steps
Peel the carrots and cut with the peeler lengthwise into thin strips. Rinse the asparagus, cut off the woody ends and cut with a vegetable peeler lengthwise into thin slices. Bring salted water to a boil and blanch the carrots for 1-2 minutes. Lift out with a slotted spoon and drain well. Then drop in the asparagus and blanch for 2-3 minutes. Remove and drain. Finally, blanch the peas, for 2-3 minutes and drain.
Rinse the sole fillets under cold running water and pat dry with paper towels. Lay the fillets flat on the work surface and season on both sides with salt and pepper, drizzle with lemon juice and place a large carrot slice on each. Roll the fillets from the narrow point inward and secure with a toothpick. Melt 1 tablespoon of butter in a pan and arrange the rolls in the pan. Pour in the wine and cook, covered over medium heat for 10-12 minutes until done. Remove from the pan and keep warm. Place 1-2 tablespoons of butter in the hot pan, add the fish stock and gently melt. Pour in the cream and simmer until thickened over medium heat, while stirring. Season with salt, pepper, and nutmeg.
Arrange the rolls with vegetable slices and peas on plates. Drizzle with the cream sauce and sprinkle with some chili flakes and serve immediately with a glass of white wine.
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