Sauerkraut and Salmon Gratin
(1 vote)
(1 vote)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
624
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 624 cal. | (30 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 5.2 μg | (26 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,003 mg | (25 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 25.8 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 organic lemon
- 4 pcs Salmon (skinless, each about 200 grams)
- salt
- freshly ground peppers
- 100 grams butter
- 500 grams Sauerkraut (canned)
- 250 milliliters dry white wine
- 150 grams Crème fraiche
- 50 milliliters Whipped cream
Preparation steps
1.
Rinse lemon in hot water, grate zest and squeeze juice. Rinse salmon, pat dry and season with lemon juice, salt and pepper. Heat butter in a small saucepan, season with 1/4 teaspoon salt and let foam.
2.
Drain sauerkraut and loosen with a fork. Loosely spread 1/3 of sauerkraut and 1/3 of lemon zest on the bottom of a buttered baking dish, top with 2 pieces of salmon and sprinkle fish with foaming butter. Reepeat layers, finishing with sauerkraut and lemon zest layer.
3.
Combine wine with crème fraîche and cream, season with salt and pepper and pour over gratin. Bake in preheated oven at 200°C (approximately 400°F) for about 45 minutes. Serve immediately.
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