Sole Rolls with Saffron Sauce and Snow Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,130 mg | (28 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 350 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 shallots
- 1 garlic clove
- 2 sprigs parsley
- 2 Tbsps Pine nuts
- 2 Tbsps olive oil
- 4 Sole fillet (each 80 grams)
- salt
- freshly ground peppers
- 150 milliliters fish stock
- 300 grams Snow peas
- 300 grams Kohlrabi
- 3 Tbsps cold butter
- ½ tsp Pastry flour
- 150 milliliters Whipped cream
- 5 Saffron
- salt
- 1 small dried chili pepper
- 1 generous pinch grated, organic Orange peel
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Peel shallots and garlic and chop finely. Rinse parsley and finely chop. Coarsely chop pine nuts. Mix all prepared ingredients together in a bowl and add olive oil. Rinse sole fillets, pat dry and season with salt and pepper. Spread pine nut mixture over fish fillets, roll fillets around filling and secure with toothpicks. Place rolled fish in an ovenproof dish, pour fish stock over and cook in the preheated oven for 10-15 minutes.
Rinse snow peas, snip ends and cook for about 5 minutes in a pot of boiling salted water, drain, rinse with cold water and drain again. Peel kohlrabi and cut into 1 cm (approximately 1/2 inch) cubes. Blanch kohlrabi in a pot of salted water for about 5 minutes, then drain, rinse with cold water and drain again.
Remove fish rolls from the oven, wrap in aluminum foil and reserve cooking liquids for the sauce. For the sauce, melt 1 tablespoon butter in a small saucepan, add flour and fry until golden brown. Deglaze the pan with cream and cooking liquids, add saffron threads and let simmer 5 minutes. Froth the sauce with an immersion blender and season to taste with salt, chile pepper and orange zest. Add 1 tablespoon cold butter, mix and simmer for one more minute. Heat remaining butter in a pan, add vegetables and heat. To serve, arrange sole rolls and vegetables on warmed plates and cover with the sauce.
