Roasted Salmon Stuffed with Herb Cream
roasted Salmon stuffed with herb cream - An eye-catcher for guests! Delicate fish with a creamy, spicy filling.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 6.3 μg | (32 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 943 mg | (24 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 149 mg |
Ingredients
Preparation steps
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.
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.
Rinse the herbs, shake dry and pluck the leaves. Separate the eggs.
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.
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.
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.
