Nettle Roulade with Cottage Cheese and Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 40.85 g | (42 %) | ||
| Fat | 14.15 g | (12 %) | ||
| Carbohydrates | 44.12 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.64 g | (9 %) |
| Vitamin A | 224.4 mg | (28,050 %) | ||
| Vitamin D | 2.33 μg | (12 %) | ||
| Vitamin E | 4.43 mg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.63 mg | (57 %) | ||
| Niacin | 4.14 mg | (35 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 47.68 μg | (16 %) | ||
| Pantothenic acid | 0.51 mg | (9 %) | ||
| Biotin | 5.31 μg | (12 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 0.29 mg | (0 %) | ||
| Potassium | 623.87 mg | (16 %) | ||
| Calcium | 403.37 mg | (40 %) | ||
| Magnesium | 59.06 mg | (20 %) | ||
| Iron | 2.76 mg | (18 %) | ||
| Iodine | 82.39 μg | (41 %) | ||
| Zinc | 1.83 mg | (23 %) | ||
| Saturated fatty acids | 3.78 g | |||
| Cholesterol | 245.36 mg |
Ingredients
- For the nettle roulade
- 150 grams Stinging nettle
- 300 milliliters milk
- 3 eggs
- 180 grams Pastry flour
- 1 pinch salt
- 2 Tbsps vegetable oil
- For the filling
- 250 grams cooked, peeled shrimp
- 400 grams Cottage cheese
- 1 tsp Tomato paste
- salt
- freshly ground peppers
- Also
- cooked, peeled shrimp (for garnish)
Preparation steps
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.
Remove the cake from from pan and set aside.
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.
