Fish Rolls with Grapes
Fish Rolls with Grapes - Small delicate rolls with fruity garnish
Nutritional values
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.8 μg | (29 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 780 mg | (20 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 257 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 9 g |
Ingredients
- For fish rolls
- 4 Cinnamon stick
- 800 grams white fish fillets (such as turbot)
- pink peppers
- 200 grams green Grape
- 2 red onions
- 2 Tbsps butter (30 grams)
- 3 Star anise
- 250 milliliters white wine
- salt
- peppers
- Also
- Bakers twine
Preparation steps
Break the cinnamon sticks in each 3 pieces. Rinse the fish under cold water, pat dry and cut into 12 equal pieces. Roll up the fish pieces with pink pepper and cover each with 1 piece of cinnamon stick and tie with kitchen string.
Rinse, halve and core the grapes. Peel and halve the onions and cut into strips.
Heat 1 tablespoon butter in a pan and saute the onions until soft over medium heat. Add in the grapes and star anise and deglaze with white wine. Lay fish rolls over, season with salt and pepper, cover and cook over low heat for 10 minutes.
Distribute the fish rolls to 4 hot plates. Stir the remaining butter into the sauce. Season the sauce with salt and pepper and pour over the fish. Serve sprinkled with pepper.
