Fish Rolls with Saffron and Apple Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 744 cal. | (35 %) | ||
| Protein | 104 g | (106 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 18.2 μg | (91 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 6.3 μg | (11 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 43.7 mg | (364 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 9.1 μg | (303 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 2,094 mg | (52 %) | ||
| Calcium | 410 mg | (41 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 328 μg | (164 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 573 mg | |||
| Cholesterol | 416 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 16 Plaice fillet (about 50 grams)
- salt
- 2 small, red-skinned Apple (about 100 grams)
- 6 Tbsps Whipped cream
- 1 sm can Saffron (0.1 grams)
- 1 Tbsp chopped Dill
- 1 Tbsp lemon juice
- peppers (from the mill)
- 1 Tbsp butter
- 200 milliliters dry white wine
- 80 grams Crème fraiche
- Dill (for garnish)
Preparation steps
Rinse the flounder fillets and pat dry. Cut 4 of the fish fillets into small pieces, sprinkle with 1 teaspoon salt, cover with plastic wrap and place in the freezer for about 30 minutes.
Rinse the apples, cut into quarters, remove the seeds and cut into thin sticks.
Place 4 tablespoons cream in a small saucepan and warm over medium heat. Dissolve the saffron in the warm cream. Then process the frozen fish fillets with the remaining cream in a food processor to make a stuffing. Stir in the dill, lemon juice and saffron cream and pepper lightly.
Season the remaining fillets with salt and pepper. Spread a little of the fish stuffing on the skin side of the whole fillets and roll up the fillets from the thick end.
Heat the butter in a pan over medium-high heat. Add the fish rolls and then add the wine. Cover and cook for 5 to 7 minutes. Transfer the fish rolls to a plate and cover loosely with foil to keep warm. Stir the crème fraîche into the sauce, add the apple pieces and let simmer for 1 to 2 minutes. Arrange the fish rolls on a plate, spoon the sauce and apple slices over the fish rolls and serve garnished with dill.
