Monkfish Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 723 cal. | (34 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.2 g | (51 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 246 μg | (410 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 568 μg | (189 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 2,046 mg | (51 %) | ||
| Calcium | 460 mg | (46 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 80 μg | (40 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 570 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 2 egg yolks
- 4 Tbsps Mustard
- 2 Tbsps olive oil
- 100 grams Semolina flour
- 200 grams Pastry flour
- 300 grams Monkfish
- salt
- freshly ground pepper
- 2 Tbsps lemon juice
- 4 shallots
- 400 milliliters fish stock
- 200 grams Crème fraiche
- 2 tsps Horseradish
- 1 egg white
- 8 large Leeks
Preparation steps
Mix egg yolks with mustard and 1 tablespoon oil. Add semolina and flour and process into a dough. Cover and let rest for about 20 minutes.
Meanwhile, rinse fish gently, pat dry, chop, season with salt and pepper and sprinkle with lemon juice. Peel shallots and cut into quarters. Heat 1 tablespoon oil and saute shallots until translucent. Deglaze shallots with stock and reduce the sauce by half. Add crème fraîche and horseradish.
Roll out dough thin and cut into 10 cm (approximately 4 inches) circles. Brush edges with the egg, cover with fish cubes, shape into parcels and tie together with leeks.
Bring 2 liters (approximately 8 cups) of salted water to a boil. Slide parcels carefully into the water with a slotted spoon and cook over low heat for about 10 minutes. Carefully remove again, drain and serve with horseradish sauce.
