Stuffed Squid on Fried Tomato Slices
Nutritional values
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 47.1 μg | (79 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 845 mg | (21 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 frozen Squid tentacles (400 grams or 14 ounces)
- 180 grams Halibut
- 250 grams Zucchini
- 1 bunch parsley
- 1 medium egg
- 2 Tbsps breadcrumbs
- 1 organic lemons (zested)
- salt
- peppers
- Food-safe craft stick
- 3 Tbsps olive oil
- Juice of 1/2 lemons
- fresh thyme
- 500 grams Tomatoes
Preparation steps
Thaw the squid tubes. Cut the ling fillet into pieces and puree in a food processor. Rinse the zucchini, grate finely, place in a paper towel and squeeze out the water. Rinse the parsley, shake dry and chop finely. Stir together the fish, zucchini, egg, breadcrumbs, lemon zest and parsley. Season with salt and pepper.
Pat the squid tubes dry and fill with the fish mixture. Secure with wooden skewers. Heat a grill pan with 2 teaspoons of olive oil and cook the squid tubes over high heat on all sides. Arrange in a baking dish, sprinkle with lemon juice and top with sprigs of thyme. Pour in a small amount of water and bake in a preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan: 180 ° C) for about 40 minutes.
Rinse the tomatoes and cut into slices. Heat the remaining olive oil in a nonstick skillet. Cook the tomatoes for 1-2 minutes on each side. Season with salt and pepper. Cut the squid into slices, arrange on the tomato slices and serve.
