Homemade Rollmops
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 d. 12 h. 30 min.
Ready in
Calories:
181
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 181 cal. | (9 %) | ||
| Protein | 7.45 g | (8 %) | ||
| Fat | 1.8 g | (2 %) | ||
| Carbohydrates | 31.46 g | (21 %) | ||
| Sugar added | 3.14 g | (13 %) | ||
| Roughage | 3.04 g | (10 %) |
more nutritional values
| Vitamin A | 415.35 mg | (51,919 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.26 mg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 17.55 μg | (6 %) | ||
| Pantothenic acid | 0.25 mg | (4 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 0.53 μg | (18 %) | ||
| Vitamin C | 9.14 mg | (10 %) | ||
| Potassium | 245.34 mg | (6 %) | ||
| Calcium | 99.78 mg | (10 %) | ||
| Magnesium | 19.26 mg | (6 %) | ||
| Iron | 3.21 mg | (21 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 0.75 mg | (9 %) | ||
| Saturated fatty acids | 0.34 g | |||
| Cholesterol | 18.9 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 6 Pickled herring
- 6 Pickle
- 2 onions
- 1 carrot
- 1 tsp Mustard seed
- 300 milliliters White vinegar (or fruit vinegar)
- 2 fresh bay leaves
- 1 Tbsp sugar
- 1 Tbsp salt
Preparation steps
1.
Soak the herring in water for at least 12 hours. Rinse thoroughly and remove any scales, if necessary. Remove the fish heads, cut the fish into fillets and remove the backbone. Rinse the fillets and drain. Arrange the quartered cornichons over the fillets and roll up, securing with toothpicks. Arrange in a baking dish. Peel the onions, cut in half, thinly slice and spread over the fish.
2.
Peel the carrot and finely dice. Bring the mustard seeds, vinegar, 200 ml (approximately 3/4 cup) water, bay leaves, sugar and salt to a boil.
3.
Let the stock cool slightly then pour over the fish and let cool. Cover and let infuse for about 2 days in the refrigerator.
