Potato and Cabbage Crusted Salmon with Pappardelle

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Potato and Cabbage Crusted Salmon with Pappardelle
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Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
846
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie846 cal.(40 %)
Protein40 g(41 %)
Fat38 g(33 %)
Carbohydrates72 g(48 %)
Sugar added0 g(0 %)
Roughage7 g(23 %)
Vitamin A0.2 mg(25 %)
Vitamin D5.3 μg(27 %)
Vitamin E8.7 mg(73 %)
Vitamin K9.1 μg(15 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin21.3 mg(178 %)
Vitamin B₆1.1 mg(79 %)
Folate138 μg(46 %)
Pantothenic acid1 mg(17 %)
Biotin5.5 μg(12 %)
Vitamin B₁₂5.1 μg(170 %)
Vitamin C51 mg(54 %)
Potassium1,289 mg(32 %)
Calcium112 mg(11 %)
Magnesium103 mg(34 %)
Iron3.6 mg(24 %)
Iodine23 μg(12 %)
Zinc2.2 mg(28 %)
Saturated fatty acids14.8 g
Uric acid86 mg
Cholesterol173 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
250 grams waxy potatoes
250 grams Savoy cabbage
salt
2 sprigs parsley
100 grams Crème fraiche
1 egg
1 splash lemon juice
Nutmeg
peppers
4 Salmon (each about 160 g)
2 Tbsps vegetable oil
300 grams Tagliatelle
8 shallots
3 Tbsps butter
200 milliliters Red wine
100 milliliters Port wine
How healthy are the main ingredients?
potatoSavoy cabbageparsleysalteggNutmeg

Preparation steps

1.

For the crust: Thoroughly scrub the potatoes and cook in a pot of boiling salted water until al dente, about 20 minutes. Allow to cool slightly, peel and let cool completely. Coarsely grate.

Rinse the cabbage and blanch in a pot of boiling salted water for 4-5 minutes. Rinse with cold water to cool, pat dry and coarsely chop. Rinse the parsley, shake dry and pluck leaves. Puree the cabbage with the parsley and creme fraiche in a blender. Separate the eggs. Stir the yolks and grated potatoes into the cabbage mixture. Season with lemon juice, salt, nutmeg and pepper to taste. In a bowl, beat the egg whites until stiff. Gently fold into the cabbage mixture and season with salt and pepper to taste. 

2.

For the salmon: Preheat the oven to 240°C (approximately 465°F).

3.

Rinse the salmon, pat dry and season with salt and pepper to taste. Heat the oil in a skillet. Add the salmon and sear on both sides until golden. Place on a greased baking sheet. Top with the cabbage mixture. Bake until golden brown, about 15 minutes.

4.

For the pappardelle: Cook the pappardelle in a pot of boiling salted water until al dente. 

5.

Peel the shallot and cut into wedges. Heat 1 tablespoon of the butter in a skillet. Add the shallot and cook until light golden. Stir in the wine and port wine, and allow to reduce by half. Remove from heat, stir in 1 tablespoon of butter and season with salt and pepper to taste.

6.

Drain the pappardelle and add to the pan with the shallot and butter. Toss until thoroughly combined.

For serving: Divide the papparedelle between plates. Top with the salmon and shallots, and drizzle with the wine sauce.

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