Sauerkraut and Fish Strudel

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Sauerkraut and Fish Strudel
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
658
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie658 cal.(31 %)
Protein36 g(37 %)
Fat41 g(35 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A1.2 mg(150 %)
Vitamin D1.2 μg(6 %)
Vitamin E5.5 mg(46 %)
Vitamin K66.8 μg(111 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin10.8 mg(90 %)
Vitamin B₆0.8 mg(57 %)
Folate89 μg(30 %)
Pantothenic acid1.1 mg(18 %)
Biotin10.7 μg(24 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C38 mg(40 %)
Potassium1,333 mg(33 %)
Calcium193 mg(19 %)
Magnesium115 mg(38 %)
Iron3.1 mg(21 %)
Iodine16 μg(8 %)
Zinc2.1 mg(26 %)
Saturated fatty acids23.4 g
Uric acid214 mg
Cholesterol275 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
2 carrots
1 onion
1 Tbsp vegetable oil
100 milliliters dry white wine
600 grams Sauerkraut
1 bay leaf
salt
peppers
½ tsp dried thyme
ground Caraway
2 Tbsps freshly chopped parsley
600 grams Perch fillet (or cod)
350 grams Puff pastry dough
2 Tbsps melted butter
1 egg yolk
How healthy are the main ingredients?
Sauerkrautparsleythymecarrotonionsalt

Preparation steps

1.

Peel the carrots and the onion. Cut the onion into cubes and grate the carrots. Heat the oil in a skillet and sauté the carrots and onion 1-2 minutes. Deglaze with the wine. Rinse the sauerkraut in a colander, drain well and add to the pan. Add the bay leaf and thyme and season with salt, pepper and caraway. Partially cover and simmer 15 minutes. Remove from the heat, discard the bay leaf and stir in the parsley. Season to taste and let cool. 

2.

Preheat the oven to 200°C (approximately 400°F) convection. Line a baking sheet with parchment paper.

3.

Rinse the fish, pat dry and season with salt and pepper. Place the puff pastry on a floured work surface and roll out to 3 mm (approximately 1/8-inch) thickness. Brush with the melted butter. Spoon the sauerkraut onto the puff pastry with a slotted spoon, leaving the liquid behind. Place the fish on top and fold the dough over the filling. Press the sides well to seal and place the strudel on the baking sheet. Stir together the egg yolk and the cream and brush on the dough. Bake until golden brown, 30-35 minutes.