Salmon Pasta Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 32.84 g | (34 %) | ||
| Fat | 20.58 g | (18 %) | ||
| Carbohydrates | 42.6 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.58 g | (9 %) |
| Vitamin A | 182.08 mg | (22,760 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.98 mg | (8 %) | ||
| Vitamin B₁ | 0.37 mg | (37 %) | ||
| Vitamin B₂ | 0.55 mg | (50 %) | ||
| Niacin | 15.45 mg | (129 %) | ||
| Vitamin B₆ | 0.75 mg | (54 %) | ||
| Folate | 60.35 μg | (20 %) | ||
| Pantothenic acid | 1.75 mg | (29 %) | ||
| Biotin | 4.52 μg | (10 %) | ||
| Vitamin B₁₂ | 2.01 μg | (67 %) | ||
| Vitamin C | 17.83 mg | (19 %) | ||
| Potassium | 879.78 mg | (22 %) | ||
| Calcium | 121.95 mg | (12 %) | ||
| Magnesium | 113.06 mg | (38 %) | ||
| Iron | 3.42 mg | (23 %) | ||
| Iodine | 11.58 μg | (6 %) | ||
| Zinc | 2.75 mg | (34 %) | ||
| Saturated fatty acids | 9.43 g | |||
| Cholesterol | 131.28 mg |
Ingredients
- Ingredients
- 4 Lasagne noodle
- 250 grams Salmon (without skin)
- 1 Ice cubes
- 100 grams shrimp (cooked, peeled and deveined)
- 2 egg whites
- 4 Tbsps Whipped cream
- salt
- freshly ground peppers
- 2 tsps grated Lemon peel
- 1 Tbsp sliced lemon zest
- 1 lemon
- 1 Fennel bulb
- 125 milliliters dry white wine
- 40 grams cold butter
- 1 Tbsp Parmesan (freshly grated)
Preparation steps
Cook lasagna noodles in a pot with plenty of boiling salted water for about 8 minutes. Cook until al dente, drain, rinse with cold water, drain again and place on a paper towel next to each other.
Chop salmon and process in a blender or food processor with ice cube, 1 egg white and shrimp. Then place salmon mixture in a bowl, add cream, mix until a spreadable mixture is created and season with salt and pepper.
Spread salmon mixture on pasta sheets. Roll pasta sheets around filling and then brush outside of pasta roll with remaining egg white. Place pasta rolls on a flat dish and let rest for 30 minutes in a freezer.
Meanwhile rinse fennel, trim and set aside greens.
Cut fennel bulb into small cubes and cook in a pot of salted boiling water for about 4 minutes. Drain, rinse with cold water and drain again.
Peel lemon with a sharp knife and then remove fruit fillets. Collect resulting lemon juice.
Remove pasta from the freezer. Cut pasta rolls each into 3 pieces with a sharp knife, set vertically side by side in a baking dish, cover with wine and put butter in small pieces on top.
Mix sliced lemon zest and Parmesan with grated lemon zest in a bowl and sprinkle over pasta. Cover with aluminum foil and then bake in a preheated 200°C (approximately 400°F) oven for about 12 minutes. Remove from the oven, remove rolls from the baking dish, arrange on a plate and keep warm.
Pour cooking juices from the baking dish into a small saucepan, add fennel, lemon fillets and lemon juice, heat and season with salt and pepper. Serve salmon pasta rolls with lemon sauce and garnished with fennel greens.
