sole rolls with leeks
(Percentage of daily recommendation)
| Calorie | 867 cal. | (41 %) | ||
| Protein | 40.9 g | (42 %) | ||
| Fat | 73.69 g | (64 %) | ||
| Carbohydrates | 7.62 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.85 g | (3 %) |
| Vitamin A | 204.01 mg | (25,501 %) | ||
| Vitamin D | 8.89 μg | (44 %) | ||
| Vitamin E | 11.29 mg | (94 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 11.72 mg | (98 %) | ||
| Vitamin B₆ | 0.45 mg | (32 %) | ||
| Folate | 53.48 μg | (18 %) | ||
| Pantothenic acid | 0.95 mg | (16 %) | ||
| Biotin | 4.69 μg | (10 %) | ||
| Vitamin B₁₂ | 3.56 μg | (119 %) | ||
| Vitamin C | 9.51 mg | (10 %) | ||
| Potassium | 625.87 mg | (16 %) | ||
| Calcium | 107.33 mg | (11 %) | ||
| Magnesium | 73.57 mg | (25 %) | ||
| Iron | 2.03 mg | (14 %) | ||
| Iodine | 12.78 μg | (6 %) | ||
| Zinc | 1.36 mg | (17 %) | ||
| Saturated fatty acids | 14.23 g | |||
| Cholesterol | 263.83 mg |
Ingredients
- Ingredients
- 8 Sole fillet
- 1 Tbsp lemon juice
- 2 Tbsps butter
- 2 stalks Leeks
- 150 milliliters dry white wine
- salt
- freshly ground peppers
- coarse Sea salt
- 2 fresh egg yolks (at room temperature)
- 1 pinch salt
- 1 tsp Mustard
- 1 Tbsp lemon juice
- 250 milliliters Corn oil
- 2 Tbsps scallions
Preparation steps
Whisk egg yolks with salt, mustard and 1 tablespoon of lemon juice until smooth.
Grdually add oil, whisking constantly, until mixture becomes thick and creamy.
Season with salt, pepper and lemon juice and add chives.
Season sole fillets with salt and pepper and sprinkle with lemon juice, roll up with the skin side inward from the thick end.
Cut leek lengthwise, rinse and cut white and light green parts into about 12 cm (approximately 5 inch) long pieces. Blanch in boiling salted water for about 2 minutes. Drain well.
Heat butter in a large pan and saute leeks briefly, add fish rolls and a little wine.
Bring to a boil and reduce temperature to the lowest setting. Simmer, covered, for about 5 minutes.
Arrange leeks with sole rolls on plates, season with sea salt and drizzle with mayonnaise sauce. Serve.