Fish in Cabbage Leaves with Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,014 cal. | (48 %) | ||
| Protein | 96 g | (98 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 56.3 g | (188 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 36.7 μg | (184 %) | ||
| Vitamin E | 54 mg | (450 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 31.6 mg | (263 %) | ||
| Vitamin B₆ | 3.6 mg | (257 %) | ||
| Folate | 603 μg | (201 %) | ||
| Pantothenic acid | 7.8 mg | (130 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 10.2 μg | (340 %) | ||
| Vitamin C | 1,000 mg | (1,053 %) | ||
| Potassium | 5,581 mg | (140 %) | ||
| Calcium | 1,360 mg | (136 %) | ||
| Magnesium | 301 mg | (100 %) | ||
| Iron | 12.3 mg | (82 %) | ||
| Iodine | 68 μg | (34 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 18.4 g | |||
| Uric acid | 1,336 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 61 g |
Ingredients
- Ingredients
- 8 size Savoy cabbage
- 1 bunch Dill
- 600 grams Steelhead trout (without skin)
- 200 grams trout (without skin)
- salt
- peppers
- 1 tsp lemon juice
- 50 grams butter
- 80 milliliters white wine (dry)
- 2 centiliters Vermouth
- 200 milliliters Whipped cream
Preparation steps
Blanch the cabbage leaves in boiling salted water and drain. Shock in cold water and drain again. Cut the midrib with a sharp knife to flatten leaves a little. Rinse the dill, shake dry, and chop coarsely. Puree the trout fillets with 200 grams (approximately 7 ounces) of the salmon in food processor with the lemon juice. Add 2 tablespoons dill. Cut the remaining salmon fillet into 4 equal pieces and season with salt and pepper.
Overlap two cabbage leaves on the work surface. Top with about a quarter of the puree about 1-cm (approximately 1/2-inch) thick. Set a piece of salmon on the puree, fold cabbage so that it covers, roll up, and tie with kitchen string. Repeat for other 3 roulades. Heat the wine along with the vermouth and the butter in a large covered pan. Set the 4 rolls into the pan and simmer over medium heat about 12 minutes. Then transfer roulades to a plate and keep warm in an 80°C (approximately 175°F) oven. Stir the cream into the braising liquid, bring to a boil, and reduce by half. Stir in dill. Remove kitchen string from roulades and cut in half diagonally. Plate with the sauce. Serve with potatoes or noodles.
