Sole Rolls with Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 477.4 μg | (796 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,390 mg | (35 %) | ||
| Calcium | 385 mg | (39 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 104 μg | (52 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 sole or Plaice fillet
- 500 grams Spinach (rinsed)
- 30 grams butter
- 2 garlic cloves
- lemons (juice)
- 150 grams Sour cream
- 2 tsps Mustard
- ½ bunch Basil
- 250 milliliters milk
- 50 milliliters Whipped cream
- 1 bunch Dill (chopped)
- salt
- peppers
Preparation steps
Peel garlic and press through a garlic press. Heat butter in a saucepan and sauté the garlic briefly. Add rinsed spinach and sauté for about 5 minutes. Keep spinach warm.
Cut the fish fillets lengthwise and season with salt and lemon juice. Mix 2 tablespoons sour cream with the mustard and season with pepper. Spread the fish fillets with the mixture. Pluck basil leaves, rinse carefully, pat dry and place on the fish. Roll fillets tightly and secure with toothpicks.
Heat cream and milk in a pan. Add fish rolls and simmer over low heat, covered, for about 5 minutes. Then take out of the pan and keep warm.
Season the liquid remaining in the pan with salt and dill and stir in the remaining sour cream. Heat sauce until warm while stirring, but do not boil. Arrange fish rolls with spinach and sauce on plates.
Serve with fettuccine, if desired.
