Fish Rolls with Curry and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 9 μg | (45 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 34.3 μg | (57 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,467 mg | (37 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 162 μg | (81 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 314 mg | |||
| Cholesterol | 189 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 8 Plaice fillet
- 500 grams Tomatoes
- 1 Eggplant
- 2 shallots
- 1 garlic clove
- lemons (juice)
- 4 Tbsps olive oil
- 2 Tbsps Curry powder
- salt
- freshly ground peppers
- 2 Tbsps parsley (finely chopped)
- parsley (for garnish)
Preparation steps
Blanch tomatoes, rinse, peel and cut into wedges.
Peel shallots, halve lengthwise and cut into thin strips.
Rinse eggplant, trim and cut into 1 cm (approximately 1/2-inch) thick slices.
Season fish fillets with salt, pepper and lemon juice, roll tightly and secure with toothpicks.
Fry eggplant slices on both sides in 2 tablespoons oil in a large pan, remove and drain on paper towels. Add remaining oil and sauté shallots until translucent. Press in garlic and add half the tomatoes. Season with curry powder and simmer briefly, then add 1 cup of water and bring to a boil again. Add the remaining tomatoes, eggplant and the fish rolls to the sauce, season with salt and pepper, cover and simmer about 5 minutes. Stir in chopped parsley.
Serve garnished with parsley leaves.
