Salmon with Herb Stuffing on Sauerkraut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,206 mg | (30 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 74 μg | (37 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 1 onion
- 1 Apple
- 1 Tbsp butter
- 1 Tbsp sugar
- 500 grams Sauerkraut
- 250 milliliters dry Cider
- salt
- freshly ground peppers
- 1 handful Fresh herbs (such as parsley, dill, tarragon, chives)
- 250 grams fish fillets (such as cod)
- 1 egg white
- 100 grams cold Whipped cream
- ½ organic lemon (zest and juice)
- 400 grams Salmon
Preparation steps
Peel onion and finely chop. Rinse apple, cut into quarters, remove core and finely dice. Melt butter with sugar in a saucepan, add onion and apple and sauté briefly. Then mix in sauerkraut and cider, season with salt and pepper and simmer gently for about 30 minutes while stirring occasionally.
Rinse herbs, shake dry, pluck off leaves and chop finely. Cut fish fillet into small cubes and puree finely with egg white. Gradually pour in cream. Then add herbs and lemon zest, mix and season with salt and pepper.
Preheat oven to 180°C (approximately 350°F).
Rinse salmon, pat dry, cut into 8 slices, sprinkle with lemon juice and season with salt and pepper.
Season sauerkraut mixture and spread in a baking dish. Place four salmon slices on sauerkraut mixture, top with fish puree, cover with remaining salmon slices and sprinkle with herb. Bake in the oven for 10-12 minutes then transfer to plates and serve at will with baguette.
