Redfish Roulades in Savoy Cabbage
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 28.6 g | (95 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 27.2 mg | (227 %) | ||
| Vitamin K | 0.7 μg | (1 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 315 μg | (105 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 498 mg | (524 %) | ||
| Potassium | 2,901 mg | (73 %) | ||
| Calcium | 708 mg | (71 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 80 μg | (40 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 737 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 31 g |
Ingredients
- Ingredients
- 4 Savoy cabbage
- salt
- 4 redfish fillet (each about 150 g)
- 1 onion
- 30 grams butter
- 2 Tbsps Pastry flour
- 100 milliliters Whipped cream (at least 30% fat content)
- peppers (from the mill)
- 3 tsps scallions
Preparation steps
Rinse the cabbage leaves and cut out the stalk with a V-shaped cut. Blanch the leaves in boiling salted water for 1 to 2 minutes. Reserve a few tablespoons of the cabbage cooking water for the sauce. Drain the leaves and rinse with cold water.
To make the roulades, rinse the fish fillets, pat dry, and season both sides with salt and pepper. Working with one cabbage leaf at a time, lay a cabbage leaf flat on a work surface. Top the cabbage leaf with a fish fillet and then roll the cabbage leaf around the fish to completely enclose it. Repeat with the remaining cabbage leaves and fish fillets.
To make the sauce, peel and mince the onion. In a saucepan, heat the butter. Add the onion and sauté about 2 minutes. Add 2 tablespoons of flour, sauté about 2 minutes, and deglaze with a little cabbage cooking water. Stir in the cream. Simmer over medium heat, stirring, for 5 minutes. Season with salt and pepper. Finish the sauce by stirring in the chives.
To serve, arrange the roulades on a preheated plates and serve with the sauce.