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
4
- 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.
