Flounder Rolls with Apples and Snow Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 747 cal. | (36 %) | ||
| Protein | 108 g | (110 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 18.2 μg | (91 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 46.5 mg | (388 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 5.5 mg | (92 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 9.2 μg | (307 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 2,296 mg | (57 %) | ||
| Calcium | 420 mg | (42 %) | ||
| Magnesium | 171 mg | (57 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 330 μg | (165 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 693 mg | |||
| Cholesterol | 415 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 16 Plaice fillet (each 50 grams)
- lemon juice
- salt
- 250 grams Apple
- 1 Tbsp fresh Dill
- 300 grams Snow peas
- 50 milliliters Whipped cream
- 5 Saffron
- peppers
- butter (for pan frying)
- 200 milliliters dry white wine
- 100 milliliters fish stock
- 50 grams Crème fraiche
Preparation steps
Rinse the flounder fillets and pat dry. Cut about 200 grams (approximately 7 ounces) of the fish fillets into small cubes, mix with 1/2 teaspoon salt, cover and put in the freezer for about 30 minutes.
Rinse the apples, cut into quarters, remove seeds and cut into wedges. Rinse the dill and chop finely. Rinse snow peas, snip the ends and blanch in plenty of salted water until al dente, about 5 minutes. Rinse in cold water and drain.
In a small saucepan, heat 4 tablespoons cream and dissolve the saffron threads in it. Remove from heat and allow to cool. Place frozen fish fillets with the remaining cream in a food processor and process to a fine texture, then stir in dill and saffron-cream mixture. Season with pepper.
Sprinkle remaining fish fillets with lemon juice, salt and pepper, spread pureed fish mixture on the skin side and roll the fillets tightly, rolling from the thick end. Secure the rolls with toothpicks if necessary.
Heat some butter in a non-stick pan. Add rolls and cook until golden. Add wine and fish stock, cover and cook 5-6 minutes. Take the flounder rolls from the pan and keep warm.
Bring the wine broth to a boil, reduce heat and simmer briefly, then whisk in the crème fraîche. Add apple wedges and cook about 2 minutes in the sauce. Then add the snow peas, heat through and season to taste.
To serve, arrange the flounder rolls on plates with sauce, snow peas and apple wedges.
