Salmon Perch Rolls
A pair that is as pretty as they are harmonious: the tender pike-perch fillet is extremely low in fat; the salmon provides valuable omega-3 fatty acids. The cream sauce for the delicious leek also contains mainly unsaturated fatty acids - it is prepared with soy cream instead of cream.
Soy cream is not only a good alternative to cream or crème fraîche for people with lactose intolerance: since it contains only about 17 grams of fat instead of 30, but no cholesterol, it helps to enjoy a figure- and heart-conscious lifestyle.
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 6 μg | (30 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 201.2 μg | (335 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 30.6 mg | (255 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 285 μg | (95 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 8.2 μg | (273 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,744 mg | (44 %) | ||
| Calcium | 320 mg | (32 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 346 mg | |||
| Cholesterol | 209 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 10 ozs fresh Salmon (without skin)
- 2 Perch fillet (each about 3 oz)
- 3 thin Leeks
- ½ bunch Chives
- 2 Tbsps Cream cheese (13% fat)
- 1 Tbsp Crème fraiche
- 1 tsp Horseradish (from a jar)
- ½ tsp sweet Mustard
- salt
- peppers
- 3 ozs Vegetable broth
- 3 Tbsps Soy creamer
Preparation steps
Rinse the fish fillets and pat dry with paper towels. Halve salmon fillet with a sharp knife horizontally to make a large piece with both halves still attached to each other.
Place salmon fillet on a piece of plastic wrap, cover with plastic wrap and gently pound flat so that it is approximately 1/4 inch thick.
Put perch fillet between 2 layers of plastic wrap and flatten slightly (approximately 1/8 inch thick).
Rinse leeks, trim and cut into thin rings.
Rinse chives, shake dry and cut into very small rings.
Mix together cream cheese, creme fraiche, horseradish, mustard and 1 tablespoon chopped chives in a small bowl until creamy.
Remove the plastic wrap from the salmon fillet. Place the fillet on a large piece of aluminum foil (approximately 20 x 12 inches) and sprinkle with salt and pepper. Brush with 2 tablespoons of the mixed cheese.
Take perch fillets from the plastic wrap and place lengthwise on the salmon. Spread remaining cheese over perch.
Slowly roll salmon fillet using the aluminum foil from the long side to roll; turn in the two ends of foil and twist like a piece of wrapped candy. Wrap roll in another piece of aluminum foil and seal the ends firmly by folding.
Fill a large pot or roaster about halfway with water and bring to a boil. Reduce the heat, put in the salmon perch rolls and let simmer over medium heat for 10-12 minutes.
Meanwhile, boil the leek rings with vegetable broth in a pot. Season with salt and pepper, cover and cook for 7-8 minutes over medium heat.
Take rolls out of the water with a skimmer and let them rest for 3-4 minutes. Stir soy creamer into the leeks and bring to a boil in the open pot.
Carefully remove aluminum foil from rolls and cut into slices with a sharp knife. Stir remaining chives into the leeks. Serve leeks and salmon perch rolls on plates.