Steamed Salmon Rolls with Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 33.39 g | (34 %) | ||
| Fat | 19.08 g | (16 %) | ||
| Carbohydrates | 14.24 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 781.08 mg | (97,635 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.55 mg | (5 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.64 mg | (58 %) | ||
| Niacin | 18.13 mg | (151 %) | ||
| Vitamin B₆ | 1.16 mg | (83 %) | ||
| Folate | 49.32 μg | (16 %) | ||
| Pantothenic acid | 2.54 mg | (42 %) | ||
| Biotin | 5.98 μg | (13 %) | ||
| Vitamin B₁₂ | 4.15 μg | (138 %) | ||
| Vitamin C | 9.76 mg | (10 %) | ||
| Potassium | 906.9 mg | (23 %) | ||
| Calcium | 59.89 mg | (6 %) | ||
| Magnesium | 55.23 mg | (18 %) | ||
| Iron | 1.71 mg | (11 %) | ||
| Zinc | 1.02 mg | (13 %) | ||
| Saturated fatty acids | 7.17 g | |||
| Cholesterol | 103.87 mg |
Ingredients
- Ingredients
- 4 Rice paper
- parsley
- 1 stalk Leeks
- 2 carrots
- 4 pcs Salmon (each around 150 grams) (approximately 5 ounces)
- 3 Tbsps lemon juice
- salt
- freshly ground peppers
- 400 milliliters fish stock
- 2 Tbsps Crème fraiche
- 30 grams cold butter
- Chives
- balsamic vinegar
Preparation steps
For the steamed salmon rolls: Soak the rice paper until softened. Keep between damp kitchen towels.
Peel the carrots and cut into thin strips.
Rinse the leek, trim and cut into fine strips.
Sprinkle the salmon with lemon juice and season with salt and pepper.
Sprinkle some parsley leaves over the rice paper and press in lightly.
Add the salmon and vegetables and wrap up tightly.
Arrange the salmon parcels in a steam basket along with any remaining vegetables.
Bring the fish stock to a boil and steam the salmon parcels over the stock for about 5 minutes. Cover and set aside.
For the sauce: Bring the fish stock back to a boil along with the crème fraîche and cook over high heat until reduced to 1/2 the original volume. Remove from the heat and whisk in the chopped butter. Season with salt and pepper.
To serve, spoon the sauce onto serving plates. Arrange the salmon rolls and vegetables over the sauce, sprinkle with chives and drizzle with balsamic vinegar.
