Stuffed Rollmops
Nutritional values
(Percentage of daily recommendation)
| Calorie | 148 cal. | (7 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 12.5 μg | (63 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 276 mg | (7 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 8 Pickled herring
- 1 red Bell pepper
- 2 shallots
- 4 Cornichons
- 2 onions
- 1 carrot
- 1 tsp Mustard seed
- 4 cloves
- 300 milliliters White vinegar (or fruit vinegar)
- 2 fresh bay leaves
- 1 Tbsp sugar
- 1 Tbsp salt
Preparation steps
Soak the herring for at least 12 hours then rinse thoroughly. If necessary, remove any scales. Cut off the heads, fillet the fish and remove the backbone. Rinse the fillets again thoroughly and drain. Rinse the pepper, cut in half, remove the core, seeds and pith and cut into wide strips. Peel the shallots and cut into strips. Arrange the halved cornichons, pepper strips and shallots over the herring fillet and roll up, securing with toothpicks, and place in a baking dish. Peel the onions, cut in half and then cut into strips. Sprinkle over the fish.
For the stock: Peel the carrot and dice finely. Bring to a boil along with the mustard seeds, cloves, vinegar, 200 ml (approximately 3/4 cup) water, bay leaves, sugar and salt.
Let the stock cool slightly then pour over the fish and let cool. Cover and let infuse for about 2 days in the refrigerator.
Arrange 4 rollmops on every serving plate. Serve with rye bread, if desired.
