Sauerkraut Gratin with Salmon
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(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
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 | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 5.2 μg | (26 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 26.8 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 940 mg | (24 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 25.8 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 pcs Salmon (skinless, each about 200 grams)
- 1 lemon (organic)
- salt
- freshly ground peppers
- 100 grams butter
- 400 grams Sauerkraut (canned)
- 250 milliliters Riesling
- 150 grams Crème fraiche
- 50 grams Whipped cream
- lemons (for garnishing)
Preparation steps
1.
Rinse lemon in hot water, grate zest and squeeze juice.
2.
Drizzle salmon with lemon juice and season with salt and pepper.
3.
Heat butter in a small saucepan, season with 1/4 teaspoon of salt and allow to foam.
4.
Take sauerkraut out of the can and loosen.
5.
Spread about 1/3 of sauerkraut in buttered baking pan loosely, sprinkle with about 1/3 of lemon zest and top with 2 pieces of salmon. Dot fish with butter. Repeat layers, finishing with sauerkraut.
6.
Whisk wine with crème fraîche and cream, season with salt and pepper and pour over gratin. Sprinkle with remaining lemon zest.
7.
Bake in preheated oven at 200°C (approximately 400°F) for about 30-40 minutes. Garnish with lemon wedges and serve.
8.
If desired, serve with parsley or boiled potatoes.
