Flounder Rolls with Bok Choy and Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 14.5 μg | (73 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 87.3 μg | (146 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 36.5 mg | (304 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,912 mg | (48 %) | ||
| Calcium | 470 mg | (47 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 258 μg | (129 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 517 mg | |||
| Cholesterol | 394 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 400 grams baby Bok Choy
- salt
- 1 Tbsp butter
- freshly ground white peppers
- freshly grated Nutmeg
- 12 Plaice fillet (À 60 grams)
- 2 Tbsps lemon juice
- 12 scallions
- 350 milliliters fish stock
- 4 Tbsps Noilly Prat
- 150 grams Crème fraiche
- 2 Tbsps chopped Dill
- 6 Tbsps Salmon caviar
Preparation steps
Preheat the oven to 200°C (approximately 390°F). Rinse the bok choy and leave dripping wet and place in a pan with a little boiling salted water and cook until crisp-tender. Drain, rinse and squeeze to get rid of excess water. Heat the butter in a skillet and saute the bok choy briefly, season with salt, pepper and nutmeg. Rinse the fish fillets, pat dry with paper towels and sprinkle with a little lemon juice and salt. Rinse the scallions, thinly slice the whites and cut the greens in half lengthwise and blanch for 10 seconds in a pot of boiling water. Remove, rinse with cold water and drain. Place the fillets, skin-side up on the work surface. Divide the bok choy and whites of scallions among the fillets and roll them up. Tie with scallion greens. Cut 30 cm (approximately 11-inches) from the oven bag. Seal one end. Open the bag and pour in the fish stock and put the stuffed fish rolls in it. Seal the roasting bag seal, place on a baking sheet and prick with a needle several times. Bake 15-20 minutes. Remove the fish from the roasting bag and cut up.
Lift the fish rolls with care and keep warm. Pour the fish stock into a saucepan, add the vermouth, bring to a boil and cook until reduced to one-third. Stir in the crème fraîche and bring to a boil. Add the dill, stir once and season with salt and pepper. Arrange the fish rolls with sauce on warmed plates and serve garnished with salmon caviar.
