Salmon with Pepper Crust, Celery Puree and Savoy Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,049 cal. | (50 %) | ||
| Protein | 84 g | (86 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 60.9 g | (203 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 5.3 μg | (27 %) | ||
| Vitamin E | 54.1 mg | (451 %) | ||
| Vitamin K | 43.1 μg | (72 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 34.9 mg | (291 %) | ||
| Vitamin B₆ | 4.1 mg | (293 %) | ||
| Folate | 733 μg | (244 %) | ||
| Pantothenic acid | 5.1 mg | (85 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 1,011 mg | (1,064 %) | ||
| Potassium | 5,880 mg | (147 %) | ||
| Calcium | 1,368 mg | (137 %) | ||
| Magnesium | 301 mg | (100 %) | ||
| Iron | 12.2 mg | (81 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 19.2 g | |||
| Uric acid | 780 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 62 g |
Ingredients
- For the celery puree
- 400 grams Celery root
- 200 grams starchy potatoes
- salt
- 30 grams butter
- 150 milliliters Whipped cream
- freshly ground peppers
- freshly grated Nutmeg
- For the savoy cabbage
- 8 nice Savoy cabbage
- 2 Tbsps butter
- 1 Tbsp lemon juice
- 2 Tbsps Shredded black peppers
Preparation steps
Grease a baking dish with butter.
For the salmon, rinse the salmon, pat dry, sprinkle with lemon juice, and season with salt.
For the celery puree, peel the celery and the potatoes, rinse, chop and cook for 25 minutes in boiling salted water. Drain and let dry. Mix the cooked potato and celery with the cream and butter to and process to a fine puree. Season with salt, pepper and nutmeg.
For the savoy cabbage, rinse the savoy cabbage, cut into narrow strips and blanch for 3-4 minutes in boiling salted water. Drain, rinse and drain well again. Saute in a hot pan with butter for 2-3 minutes. Stir in the lemon juice and season with salt and pepper.
Meanwhile, sprinkle the salmon skin side with coarsely ground pepper, press it down slightly, lay the salmon pieces in the greased baking dish and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 15 minutes.
To serve, spread the savoy cabbage on plates, arrange the salmon on top and serve with celery puree.
