Plaice in White Wine and Saffron Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 745 cal. | (35 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 9.7 μg | (49 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,455 mg | (36 %) | ||
| Calcium | 344 mg | (34 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 206 μg | (103 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 325 mg | |||
| Cholesterol | 275 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 bunch scallions
- 8 Plaice fillet
- salt
- peppers
- Food-safe craft stick
- 1 Tbsp vegetable oil
- 2 Tbsps butter
- 2 tsps Pastry flour
- 1 l white wine
- 200 grams Whipped cream
- 1 generous pinch Saffron
- 1 pinch sugar
- 100 grams green Grape
- 80 grams shrimp
- Dill (for garnishing)
Preparation steps
Rinse scallions and cut into finger-length pieces. Rinse and pat dry fish fillets, season with some salt and pepper. Spread scallions on fish and roll up, thread rolls onto wooden sticks.
Heat oil and 1 tablespoon of butter in a pan. Cook fish rolls for about 6-8 minutes on all sides and remove from the pan, keep warm. Heat remaining butter in a pan. add flour and saute briefly, stirring well. Deglaze pan with white wine and cream and bring to a boil. Dissolve saffron in a little water and add to the sauce, season with salt, pepper and sugar and simmer for a few minutes.
Rinse, halve and pit grapes, add together with shrimp to the sauce and heat through. Arrange fish and sauce on plates and serve garnished with dill. If desired, serve with rice.
