Salmon Baked in Bread Dough
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 40 min.
Ready in
Calories:
1189
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,189 cal. | (57 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 117 g | (78 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 268 μg | (89 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 34.1 μg | (76 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,127 mg | (28 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 33.4 g | |||
| Uric acid | 414 mg | |||
| Cholesterol | 547 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the dough
- 3.333 cups white Bread flour
- ¾ oz Yeast (or 7 g dried yeast)
- 6 eggs
- ½ Tbsp salt
- 1.333 cups softened butter
- For the filling
- 3 ¼ cups white Cabbage (finely sliced, stem removed)
- 2 shallots (chopped)
- 1 Tbsp butter
- 1 egg (chopped)
- 2 Tbsps Dill (chopped)
- 1 Tbsp parsley (chopped)
- Nutmeg
- 23 ozs Salmon fillet (skinned, ready to cook, 1/3 diced)
- 1 small egg white
- ⅜ cup cold cream
- Plus
- 2 egg yolks (beaten)
Preparation steps
1.
To make the dough, sift the flour into a bowl and create a well in the middle. Mix the yeast with 80 ml lukewarm water and pour into the well. Dust with some flour and leave to rise for around 20 min. Add the eggs and the salt and mix the ingredients together from the inside to the outside gradually working in the flour with a spatula. Mix into a soft dough and knead well. Knead in the butter, wrap the dough in cling film and chill for around 2 hours in the fridge.
2.
Blanch the cabbage in boiling salt water for around 5 min then drain.
3.
Fry the shallots in hot butter, add the cabbage and 100 ml water. Cover and simmer on a low heat for around 25 min. Sieve and leave to cool.
4.
Mix together the cabbage, egg, herbs, nutmeg, salt and ground black pepper. Puree the diced fish with the egg white, cream and salt. Stir the mixture into the cabbage and season to taste.
5.
Roll out half the dough on a floured work surface to form a rectangle approx. 45 x 25 cm. Cut out a fish shape and knead the surplus dough.
6.
Place half the cabbage mixture onto the fish and spread evenly leaving a 1.5 cm edge. Do not cover the tail.
7.
Season the remaining fish with salt and ground black pepper and place on top of the cabbage mixture. Spread the remaining cabbage mixture on top of the salmon. Brush the edge with beaten egg yolk and roll out the remaining dough. Place the dough on top of the filling and cut off the excess using a pastry wheel. Use the remaining dough to create 2 cm circles for scales as well as a mouth, an eye and fins. Brush the pierogi with the egg yolk and decorate with the remaining dough. Make a hole in the middle so that the steam can escape.
8.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
9.
Leave the pierogi to rest for around 10 min, then brush again with the egg yolk and bake for 40-45 min until golden brown.
