Fish Rolls with Vegetables and Lemon Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 572 cal. | (27 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 9.6 μg | (48 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 49.7 μg | (83 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 26.7 mg | (223 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 2,178 mg | (54 %) | ||
| Calcium | 277 mg | (28 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 172 μg | (86 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 347 mg | |||
| Cholesterol | 289 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 300 grams carrots
- 350 milliliters Vegetable broth
- 250 grams Zucchini
- 1 organic lemon
- 8 Plaice fillet (each about 100 g)
- salt
- peppers
- 800 grams starchy potatoes
- 1 Tbsp cornstarch
- 1 egg yolk
- 100 grams Whipped cream
- sugar
- 1 bunch fresh parsley
Preparation steps
Peel carrots and cut into very thin slices or ribbons with a vegetable peeler. Boil 250 ml (approximately 1 cup) vegetable stock and blanch carrot pieces for about 1 minute. With a slotted spoon, remove carrots and rinse in cold water and drain. Set aside vegetable broth. Rinse zucchini, drain and pat dry and cut with a vegetable peeler into very thin slices or ribbons with a vegetable peeler. Rinse lemon in hot water, wipe dry and finely grate about 1 tablespoon zest. Rinse fish fillets and pat dry and season with 2 tablespoons lemon juice, salt and pepper. Place fish fillets on work surface and placecarrots on fish fillets and sprinkle with lemon zest. Place zucchini on carrots and roll up fish fillets from the short side and secure with toothpicks. Place fish rolls in a large steamer and set aside.
Rinse potatoes and cook in boiling salted water for about 25 minutes until tender. In a separate pot, boil reserved vegetable broth and place steamer over boiling vegetable broth and reduce heat and cover and cook over medium heat for about 8 minutes.
Remove fish from heat and cover and place in preheated oven to keep warm at 80°C (approximately 175°F). Pour vegetable broth through a sieve and remove 250 ml (approximately 1 cup) and boil. In a small bowl, whisk together 3 tablespoons cold water and starch and whisk into hot vegetable broth and bring to a boil. Reduce heat and stir in egg yolk and sour cream and remove from heat. Season sauce with lemon juice, salt, and a pinch of sugar and keep warm. Drain potatoes and let cool slightly and peel. Rinse parsley, shake dry and pluck leaves and chop. Stir parsley into sauce and serve with boiled potatoes and fish rolls. To serve, garnish with chopped parsley, if desired.
