Salmon and Kohlrabi Ragout
(1 vote)
(1 vote)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
685
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 685 cal. | (33 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 6.5 μg | (33 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 24.1 mg | (201 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 199 μg | (66 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 6.6 μg | (220 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 1,387 mg | (35 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 23.4 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Kohlrabi (About 250 g)
- salt
- 600 grams Salmon
- Juice (0.5 Lemon)
- 1 jar (400 ml) fish stock
- 4 Tbsps Anisette
- 1 small onion
- 1 Tbsp butter
- 250 milliliters Whipped cream
- 125 milliliters Crème fraiche
- freshly ground pepper
- chopped Dill (for garnish)
Preparation steps
1.
Peel kohlrabi and cut into pieces. Boil in salted water for 6-8 minutes.
2.
Rinse salmon, cut into bite-size pieces and sprinkle with lemon juice. Boil fish stock with anisette and add salmon pieces. Poach over low heat for about 4-6 minutes. Drain kohlrabi and keep warm.
3.
Peel onion and finely chop. Heat butter and cook onion until soft. Remove salmon with a skimmer and keep warm on a plate. Deglaze onions with fish stock and boil down about a third. Pour in creme and creme fraiche. Boil until creamy and season with salt and pepper. Add kohlrabi and salmon to sauce and heat up briefly. Serve sprinkled with chopped dill.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
