Monkfish Involtini with Dates and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 37 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,136 mg | (28 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 20 g |
Ingredients
Preparation steps
Peel carrots and parsnip, cut into fine strips. Halve leeks lengthwise, rinse and cut into long, thin strips.
Rinse fish, pat dry and cut into 8 equal portions. Score in the middle, season with salt and pepper and drizzle with lemon juice.
Peel shallots and chop finely. Chop dates finely. Heat butter in a pan and saute shallots and dates for 2-3 minutes. Add thyme and remove from heat. Spread mixture on fish and roll up. Wrap each roll with a slice of bacon and secure with a toothpick. Heat 2 tablespoons of oil in a pan and cook fish rolls for about 2-3 minutes or until golden yellow on all sides. Remove from pan and set aside. Heat remaining oil in the pan and saute sliced vegetables for 1-2 minutes. Season with salt and pepper, add wine and return fish rolls to the pan. Let stand for about 4 minutes. Serve immediately.
