Pollock with Dumplings and Kohlrabi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,041 cal. | (50 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 102 g | (68 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 45.5 μg | (76 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 220 μg | (73 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 1,574 mg | (39 %) | ||
| Calcium | 293 mg | (29 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 110 μg | (55 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 25.2 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the dumplings
- 12 stale White rolls
- 200 milliliters milk
- 2 shallots
- 2 Tbsps butter
- 2 Tbsps freshly chopped parsley
- 2 eggs
- Nutmeg
- For the fish
- 600 grams Kohlrabi
- salt
- 4 Pollock (ready to cook, about 160 grams or 5.6 ounces)
- freshly ground peppers
- lemon juice
- Pastry flour (for dusting)
- 4 Tbsps butter
- 1 ½ Tbsps Pastry flour
- 200 milliliters Whipped cream
- Nutmeg
- 1 Tbsp freshly chopped parsley
- parsley
Preparation steps
For the dumplings: Slice rolls, place in a bowl and add warm milk. Peel and mince shallots. Heat butter in a pan and cook shallots. Stir in parsley and sauté briefly. Add eggs to rolls and season with salt, pepper and nutmeg. Mix gently and leave for 30 minutes.
For the fish: Meanwhile, peel kohlrabi, cut into sticks and blanch for 4 minutes in boiling salted water. Remove and drain well.
Reserve 300 ml (approximately 1.25 cups) of kohlrabi cooking liquid and set aside. Rinse fish, pat dry, season with salt and pepper, drizzle with lemon juice and sprinkle with flour. Preheat the oven to 100°C (approximately 210°F). Melt half of the butter in a pan and fry fish, about 2 minutes per side, over medium heat. Bake to finish cooking.
Shape dough into dumplings. Cook for about 15 minutes in boiling salted water.
Melt remaining butter in a pan, sprinkle with flour, lightly sauté and whisk in reserved cooking liquid. Stir in cream and season with salt, pepper and nutmeg. Simmer over medium heat for 5 minutes. Add kohlrabi and parsley.
Remove dumplings with a slotted spoon and drain. Plate dumplings and fish, drizzle with kohlrabi sauce, garnish with parsley and serve.
