Sole Dumplings with Herb Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 699 mg | (17 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 19.4 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams Sole fillet
- salt
- white peppers
- 2 egg whites
- 2 slices Toast
- 250 grams Whipped cream
- 1 tsp grated Lemon peel
- 1 bunch scallions
- 3 Tbsps finely chopped, mixed Fresh herbs (such as lemon balm, chervil, parsley, dill)
- 1 Tbsp butter
- 250 milliliters fish stock
- 125 milliliters dry white wine
- 100 grams Whipped cream
- Fresh herbs (for garnish)
Preparation steps
Cut the sole fillets into very small cubes and place into a bowl. Season with salt and pepper, and mix in the egg whites. Freeze the mixture.
Trim the bark of the toasts and dice. Mix the toast cubes with the cream and let it soak for a few minutes. Puree the soaked toast with the sole mixture. Mix in the lemon zest and allow to stand for a while.
Rinse, trim and cut the scallions into thin rings.
For the dumplings, bring salted water to a boil in a wide pot. Make small dumplings from the mixture using two teaspoons and place on a plate. Drop the dumplings in the water and simmer over low heat for about 10 minutes, do not allow to boil.
For the sauce, melt the butter in a pan and saute the scallions in it over medium heat while stirring. Pour in the fish stock and white wine, and bring to a boil. Stir in the cream and reduce the sauce by half over high heat.
Stir the herbs into the sauce and season with salt and pepper.
Lift out the dumplings from the water and arrange in a bowl with the sauce. Serve garnished with herbs.
Serve as desired with rice.
