Sole Rolls with Vegetable Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 596 cal. | (28 %) | ||
| Protein | 43.49 g | (44 %) | ||
| Fat | 39.7 g | (34 %) | ||
| Carbohydrates | 10.62 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.02 g | (7 %) |
| Vitamin A | 659.06 mg | (82,383 %) | ||
| Vitamin D | 9.19 μg | (46 %) | ||
| Vitamin E | 3.05 mg | (25 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 44.98 μg | (15 %) | ||
| Pantothenic acid | 1.26 mg | (21 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 3.85 μg | (128 %) | ||
| Vitamin C | 10.41 mg | (11 %) | ||
| Potassium | 719.92 mg | (18 %) | ||
| Calcium | 140.06 mg | (14 %) | ||
| Magnesium | 71.99 mg | (24 %) | ||
| Iron | 1.28 mg | (9 %) | ||
| Iodine | 20.78 μg | (10 %) | ||
| Zinc | 1.56 mg | (20 %) | ||
| Saturated fatty acids | 17.91 g | |||
| Cholesterol | 326.9 mg |
Ingredients
- Ingredients
- 1 shallot
- 1 carrot
- Bell pepper (1/2 yellow and 1/2 green)
- 150 grams small Eggplant
- 1 tsp thyme
- 2 Tbsps olive oil
- 2 Tbsps cream cheese
- 2 egg yolks
- 1 Tbsp breadcrumbs
- salt
- peppers (freshly ground)
- 8 Sole fillet
- 2 Tbsps butter
- ½ organic lemon
- 100 milliliters fish stock (from a jar)
- 100 milliliters Noilly Prat
- 200 grams Whipped cream
- 1 bunch Chives
- Lemon wedge
Preparation steps
Peel shallot and chop finely. Peel carrot. Trim bell peppers and eggplant and rinse. Cut into tiny cubes. Sauté shallots in 2 tablespoons olive oil until translucent. Add rest of vegetables and simmer 5 minutes. Remove from heat. Mix thyme, cream cheese, egg yolks and breadcrumbs with the vegetable mixture and season with salt and pepper.
Place fish fillets between 2 layers of plastic wrap and pound flat, then season with salt and pepper. Top skin side of the fillets with the filling, roll tightly and secure with small wooden skewers.
Fry fish rolls carefully in butter over medium heat, about 5 minutes. Place on a plate and keep warm in oven (60°C/approximately 140°F).
Rinse the lemon and peel skin thinly with a peeler. Cut the peel into very thin strips and squeeze out the juice. Add juice and peel strips to the pan drippings, pour in the fish stock and vermouth and simmer over medium heat until reduced by half. Then add cream and cook until smooth, stirring constantly. Season the sauce with salt and pepper.
To serve, cut the sole rolls into slices. Distribute sauce with halved chive stalks on plates and top with sole rolls. Garnish with lemon wedges.
