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Mediterranean White Fish Roll

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Mediterranean White Fish Roll
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
358
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie358 kcal(17 %)
Protein18.53 g(19 %)
Fat25.43 g(22 %)
Carbohydrates8.46 g(6 %)
Sugar added0 g(0 %)
Roughage2.79 g(9 %)
Vitamin A141.75 mg(17,719 %)
Vitamin D1.07 μg(5 %)
Vitamin E1.66 mg(14 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.22 mg(20 %)
Niacin6.93 mg(58 %)
Vitamin B₆0.35 mg(25 %)
Folate20.01 μg(7 %)
Pantothenic acid0.59 mg(10 %)
Biotin3.07 μg(7 %)
Vitamin B₁₂3.09 μg(103 %)
Vitamin C13.64 mg(14 %)
Potassium600.67 mg(15 %)
Calcium130.93 mg(13 %)
Magnesium72.69 mg(24 %)
Iron2.69 mg(18 %)
Zinc0.81 mg(10 %)
Saturated fatty acids4.78 g
Cholesterol68.26 mg
Author of this recipe:

Ingredients

for
4
For the tapenade
1
cup
green Olives (pitted)
2
sardine fillets (in salt)
1 tablespoon
1 tablespoon
roasted Pine nuts
1 tablespoon
fresh parsley (chopped)
¼ cup
1 teaspoon
For the fish roulade
4
pollock fillets (skinned, ready to cook, 160 g each)
1
shallot (finely chopped)
1 tablespoon
cup
cup
For the sauce
2
cup
green Olives (pitted, sliced)
2 ½ cups
canned tomatoes
Plus
4 sprigs
Basil (leaves removed)

Preparation steps

1.
To make the tapenade, puree the garlic, olives, sardines, capers, pine nuts, parsley and the oil. Season with ground black pepper and Cognac.
2.
Brush the pollack with the tapenade, roll up and fasten together. Fry the shallot in the melted butter. Quench with the wine and the stock and place the fish roulade in it. Cook on a medium heat with a lid on for around 10 min.
3.
To make the sauce, fry the garlic in hot oil. Add the olives and the tomatoes, season with salt and ground black pepper and simmer on a medium heat for around 8 min. Season to taste then arrange on plates and plate one fish roll on top. Garnish with basil leaves.