Tomatoes Stuffed with Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 37.6 μg | (63 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,176 mg | (29 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 24.4 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 slices Toast
- 3 Tbsps finely chopped Basil
- 1 Tbsp finely chopped thyme
- 2 Tbsps finely chopped parsley
- 2 Tbsps freshly grated Parmesan
- 60 grams Crème fraiche
- 100 grams butter
- salt
- freshly ground peppers
- 4 Beefsteak tomato
- 350 grams white fish fillets (ready to cook, skinless, such as cod)
- 1 garlic clove
- olive oil
- 50 milliliters dry white wine
- 100 grams cream cheese
Preparation steps
Remove the bread crusts, tear into small cubes and finely grind in in a blender. Knead with the herbs, Parmesan, the crème fraîche and the butter, season with salt and pepper, form into a 3 cm (approximately 1 inch) thick roll, wrap in cling film and chill in the refrigerator for 3 hours.
Preheat the oven to 180°C (350°F).
Rinse the tomatoes, cut off lids and remove the seeds. Place the tomatoes in a greased casserole pan.
Rinse the fish, pat dry and cut into small cubes. Peel the garlic, chop finely and sweat in a hot pan glazed with 1 tablespoon oil. Put in the fish and sauté briefly. Deglaze with the wine, stir in the cream cheese, season with salt and pepper and fill the tomatoes with mixture. From the herbal roll cut 8 slices, use to top the tomatoes and bake in preheated oven for about 15 minutes. Remove and serve.
