Fish Wrapped in Chard with Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,078 mg | (27 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 142 μg | (71 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 800 grams fish fillets (such as cod or haddock)
- 1 Tbsp lemon juice
- 1 Tbsp light soy sauce
- salt
- freshly ground peppers
- 12 Chard leaf
- 2 Tbsps butter
- 50 milliliters dry Vermouth (Noilly Prat)
- 125 milliliters dry white wine
- 1 organic lemon (Juiced and zested)
- 70 grams cold butter
Preparation steps
Whisk lemon juice with soy sauce, season with salt and pepper and marinate fish in the mixture.
Rinse and clean chard, cut out hard stalks.
Blanch chard leaves briefly in boiling salted water, rinse in cold water and spread on a kitchen towel.
Cut fish fillets into 12 pieces. Brush chard leaves with some marinade. Place fish pieces in the middle, wrap and secure with toothpicks. Heat butter in a roasting pan and cook roulades briefly on all sides. Deglaze pan with vermouth and wine. Cook, covered, in preheated oven at 200°C (approximately 400°F) for about 20 minutes.
Remove fish roulades from the pan and keep warm. Pour cooking sauce into a small pan and simmer for a few minutes. Add lemon juice and zest, season with salt and pepper to taste. Cut cold butter into pieces and add tto the sauce. Arrange fish on plates and drizzle with sauce. Serve with rice, if desired.
