Nettle Roulade with Cottage Cheese and Shrimp

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Nettle Roulade with Cottage Cheese and Shrimp
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Health Score:
8,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
469
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie469 kcal(22 %)
Protein40.85 g(42 %)
Fat14.15 g(12 %)
Carbohydrates44.12 g(29 %)
Sugar added0 g(0 %)
Roughage2.64 g(9 %)
Vitamin A224.4 mg(28,050 %)
Vitamin D2.33 μg(12 %)
Vitamin E4.43 mg(37 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.63 mg(57 %)
Niacin4.14 mg(35 %)
Vitamin B₆0.14 mg(10 %)
Folate47.68 μg(16 %)
Pantothenic acid0.51 mg(9 %)
Biotin5.31 μg(12 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C0.29 mg(0 %)
Potassium623.87 mg(16 %)
Calcium403.37 mg(40 %)
Magnesium59.06 mg(20 %)
Iron2.76 mg(18 %)
Iodine82.39 μg(41 %)
Zinc1.83 mg(23 %)
Saturated fatty acids3.78 g
Cholesterol245.36 mg

Ingredients

for
4
For the nettle roulade
150 grams Stinging nettle
300 milliliters milk
3 eggs
180 grams Pastry flour
1 pinch salt
2 tablespoons vegetable oil
For the filling
250 grams cooked, peeled shrimp
400 grams Cottage cheese
1 teaspoon Tomato paste
salt
freshly ground peppers
Also
cooked, peeled shrimp (for garnish)
How healthy are the main ingredients?
Cottage cheeseTomato pasteeggsaltsalt

Preparation steps

1.

For the nettle roulade, rinse the nettles, sort, trim, shake dry and puree with 2 tablespoons milk in a blender.

Separate the eggs. Beat the yolks with the flour, salt, nettle puree and the remaining milk. Beat the egg whites until stiff and fold into the yolk mixture.

To prepare the cake, heat a pan (diameter about 28 cm) (diameter approximately 11 inches) with 2 tablespoons oil and pour the nettle-egg mixture in it. Cook for 3-4 minutes, flip and cook on other side for another 5 minutes.

2.

Remove the cake from from pan and set aside.

3.

For the filling, puree the shrimp with the lemon juice in a blender, and stir in the cottage cheese and the tomato paste. Season with salt and pepper.

Spread the filling over the cake and roll up the cake into a roulade. Serve the roulade sliced ​​and garnished as desired with shrimps.