Stuffed Squid with Swiss Chard
Nutritional values
(Percentage of daily recommendation)
| Calorie | 597 cal. | (28 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 7.7 μg | (257 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,022 mg | (26 %) | ||
| Calcium | 221 mg | (22 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 23.6 g | |||
| Uric acid | 318 mg | |||
| Cholesterol | 473 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 400 grams Perch fillet
- 4 fresh, ready to cook Cuttlefish (tubes)
- 4 garlic cloves
- 2 shallots
- ½ organic lemon (Juiced and zested)
- 1 Chard leaf
- 250 grams Whipped cream
- salt
- freshly ground peppers
- ground paprika
- 2 Tbsps small Caper
- 100 grams pitted, green Olives
- 3 Tbsps butter
- 400 milliliters fish stock (from a jar)
- 5 Tbsps Crème fraiche
- In addition
- 8 small Wooden skewers
Preparation steps
Cut perch fillets into pieces and freeze in the freezer. Rinse and pat dry cuttlefish (or whole squid). Peel garlic and shallots, chop finely Rinse and spin dry swiss chard, tear or cut into small pieces.
Combine perch, 150 grams (approximately 1/7 ounces) of cream and garlic, season with salt and pepper. Stuff squid tubes with the mixture and secure with wooden skewers.
Heat 2 tablespoons of butter in a roasting pan and saute chard with lemon zest briefly. Add paprika, capers, olives and shallots and saute for about 7 minutes, season with salt and pepper. Remove vegetables from the pan and keep warm in preheated oven at 70°C (approximately 150°F).
Heat remaining butter in a roasting pan and cook squid tubes for about 6 minutes per side. Add fish stock and creme fraiche, season with paprika and simmer, covered, for about 10 minutes. Remove sqiud from the pan and keep warm.
Add remaining cream to cooking sauce and simmer briefly. Season with salt and pepper.
Arrange sliced squid on plates, drizzle with sauce and serve with vegetables.
