Raclette with Fish and Seafood
Nutritional values
(Percentage of daily recommendation)
| Calorie | 704 cal. | (34 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 8.1 μg | (41 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 27.2 mg | (227 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 8.7 μg | (290 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,264 mg | (32 %) | ||
| Calcium | 535 mg | (54 %) | ||
| Magnesium | 162 mg | (54 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 175 μg | (88 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 20.6 g | |||
| Uric acid | 340 mg | |||
| Cholesterol | 353 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the raclette
- 1 Zucchini
- 4 Scallop (ready to cook, released from the shell)
- 500 grams Salmon (ready to cook, skinless)
- 400 grams shrimp (ready to cook)
- 2 sprigs Dill
- 2 sprigs parsley
- salt
- freshly ground peppers
- 2 Tbsps lemon juice (for drizzling)
- For the cream cheese
- 150 grams cream cheese (pure)
- 2 Tbsps scallions
- 1 Tbsp lemon juice
- For garnish
- 150 grams Raclette Cheese
- For the horseradish sauce
- 1 pc Horseradish (about 2 cm)
- 100 grams Natural yogurt
- 100 grams Sour cream
- 1 Tbsp lemon juice
Preparation steps
For the raclette: Rinse and trim zucchini and slice into strips. Rinse scallops, salmon and shrimp, pat dry and trim if necessary. Rinse dill and parsley, shake dry and pluck off leaves.
Cut fish into slices or bite-size pieces and place in raclette pans. Season with salt and pepper and drizzle with lemon juice. Place tray underneath raclette grill and cook.
For the cream cheese: Mix cream cheese with chives and season with salt, pepper and lemon juice. Top cooked fish with a small scoop of cream cheese mixture and fresh parsley. Distribute zucchini into raclette pans, top each with a scallop and a slice of raclette cheese and grill under the raclette grill. Serve sprinkled with pepper and salt.
For the horseradish sauce: Peel horseradish and grate finely. Combine yogurt with sour cream, horseradish and lemon juice and season with salt and pepper. Arrange shrimp on oiled raclette pans and cook under the raclette grill. Serve with horseradish dip and dill.
