Dover Sole Roulades with Spinach, Carrots and Oranges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 675 cal. | (32 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 307.5 μg | (513 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 26.9 mg | (224 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 235 μg | (78 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 33.4 μg | (74 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 181 mg | (191 %) | ||
| Potassium | 2,561 mg | (64 %) | ||
| Calcium | 509 mg | (51 %) | ||
| Magnesium | 316 mg | (105 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 125 μg | (63 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 702 mg | |||
| Cholesterol | 260 mg | |||
| Complete sugar | 29 g |
Ingredients
- Ingredients
- 1 shallot
- 1 Tbsp butter
- 150 grams Spinach
- 1 Tbsp Crème fraiche
- 2 Tbsps Gouda (grated)
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 3 Oranges
- 1 carrot
- 6 Sole fillet (each 60 grams)
- Wooden skewer
- parsley (for garnish)
Preparation steps
Rinse spinach, trim and leave dripping wet to cook in a pan with a little boiling salted water. Strain, rinse and drain. Peel shallots, finely dice and sauté in hot butter until translucent.
Squeeze spinach and mix with shallots, creme fraiche and grated cheese. Season with salt, pepper and nutmeg.
Peel 2 oranges with a sharp knife and carefully cut away all white skins. Cut the peeled oranges into slices and halve the slices. Squeeze the remaining orange. Peel the carrot and cut in long pieces about 6 cm (approximately 2 1/2 inches) and cut or slice thinly.
Rinse the fish fillets, pat dry, drizzle with a little orange juice and season with salt. Place the fillets with the skin side up on the work surface. Distribute the spinach filling on top, roll up and secure with skewers. Cut about 30 cm (approximately 12 inches) off from a roasting bag. Press the seal closed. Open the bag and place on a cold grill. Pour in the orange slices, remaining orange juice and carrot strips and place the stuffed sole rolls on top. Close the roasting bag and prick with a needle several times.
Then place on the center rack in a preheated oven (200°C, approximately 400°F) and cook about 15-20 minutes. Remove the roasting bag and cut open.
Lift out the carrots, oranges and spinach and distribute carefully on warmed plates. Top with the sole roulades and serve garnished with the parsley.
