Fish Rolls with Green Asparagus and Tomato Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 60.1 μg | (100 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 228 μg | (76 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 24.6 μg | (55 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,653 mg | (41 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 193 mg | (64 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 90 μg | (45 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 446 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 16 stalks green Asparagus
- salt
- white peppers (freshly ground)
- 2 garlic cloves
- 1 Tbsp Caper
- 2 scallions
- 1 scoop Mozzarella (125 grams)
- 8 Sole fillet (ready to cook, skinless, each 80 grams)
- 700 grams ripe Tomatoes
- 2 Tbsps olive oil
- 1 Tbsp black, pitted Olives
- Basil (for garnish)
Preparation steps
Peel bottom third of the asparagus, cut off the woody ends of asparagus spears and cook in boiling salted water for about 4 minutes. Rinse in cold water and drain. Cut into 6 cm (approximately 2 1/4-inch) pieces.
Peel the garlic and finely chop garlic and capers. Rinse scallions, trim and finely chop. Drain the mozzarella and cut into small cubes. Mix everything well and season with salt and pepper.
Rinse fish fillets in cold water and pat dry. Distribute the mozzarella mixture over fish and top each with a few pieces of asparagus. Roll fish fillets, secure with toothpicks and season with salt and pepper.
Rinse the tomatoes, cut into quarters, remove seeds and cut into small cubes. Sauté tomatoes in oil in a pan. Add olives, mix well and season with salt and pepper. Place the rolls in the pan, cover and simmer over medium heat for about 7 minutes.
Arrange the fish rolls with tomato ragout on plates and serve sprinkled with basil.
