Roasted Salmon Stuffed with Herb Cream

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Roasted Salmon Stuffed with Herb Cream

roasted Salmon stuffed with herb cream - An eye-catcher for guests! Delicate fish with a creamy, spicy filling.

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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
380
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie380 cal.(18 %)
Protein35 g(36 %)
Fat23 g(20 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A0.2 mg(25 %)
Vitamin D6.3 μg(32 %)
Vitamin E4.8 mg(40 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin21.1 mg(176 %)
Vitamin B₆1.1 mg(79 %)
Folate155 μg(52 %)
Pantothenic acid0.4 mg(7 %)
Biotin3.4 μg(8 %)
Vitamin B₁₂6.3 μg(210 %)
Vitamin C24 mg(25 %)
Potassium943 mg(24 %)
Calcium63 mg(6 %)
Magnesium56 mg(19 %)
Iron2.3 mg(15 %)
Iodine14 μg(7 %)
Zinc0.5 mg(6 %)
Saturated fatty acids5.9 g
Uric acid45 mg
Cholesterol149 mg

Ingredients

for
10
Ingredients
400 grams floury potatoes
salt
2 sticks Leeks
2 Tbsps olive oil
peppers
2 bunches parsley
2 bunches thyme
2 eggs
2 Tbsps
2 Tbsps Cultured butter (30 grams)
2 Salmon (1 kg) (approximately 2 pounds) (skin-on)
How healthy are the main ingredients?
potatoparsleythymeolive oilsaltLeek

Preparation steps

1.

Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 30 minutes. Drain, peel then press through a potato rice while still hot.

2.

While the potatoes are cooking, rinse the leeks, trim and cut into rings. Arrange on a baking sheet lined with parchment paper and drizzle with 1 tablespoon oil. Season with salt and pepper.

3.

Rinse the herbs, shake dry and pluck the leaves. Separate the eggs.

4.

For the filling: Puree the herbs with the milk. Mix into the riced potatoes along with the butter and egg yolks. Season with salt and pepper.

5.

Rinse the salmon fillets under cold water and pat dry. Place 1 fillet, skin-side down, on a cutting board, season with salt and pepper and spread the filling over top. Arrange the second fillet, skin-side up, on top of the filling and secure with butcher's twine.

6.

Place the salmon on the leeks, drizzle with the remaining oil and bake in a preheated oven at 180°C (convection oven 160°C; gas mark 2-3) (approximately 350°F) for about 40 minutes.