Turbot Rolls with Smoked Salmon Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 451 mg | (11 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 shallots
- ½ bunch Chervil
- 100 grams Smoked salmon
- salt
- freshly ground peppers
- ½ lemon (juiced)
- 2 turbot fillet (cut into fillets; upper and lower fillet still connected, prepared by the fish salesman)
- 1 Tbsp vegetable oil
- 2 Tbsps butter
- 4 Tbsps Pastry flour
- 2 eggs
- 4 Tbsps breadcrumbs
- parsley (for garnish)
Preparation steps
Peel the shallots and chop finely. Heat 1 tablespoon butter in a pan and fry the shallots in it until soft. Remove from heat and let the shallots cool slightly.
Rinse the parsley, shake dry, pluck the leaves and finely chop. Mix the chopped parsley with the shallots.
Cut the smoked into small pieces and add to the shallot mixture along with chervil and 1 tablespoon lemon juice, and season with salt and pepper.
Season the turbot fillets on inside with salt and pepper, and drizzle with the remaining lemon juice.
Top the turbot fillets with the shallot and smoked salmon mixture.
Fold the fillets and secure with wooden skewers.
Spread the flour in a shallow dish. Whisk the egg in a deep plate and spread the breadcrumbs in another plate. Coat the turbot fillets first in flour, dip in the egg, and finally roll in the breadcrumbs.
Heat oil and remaining butter in a pan and fry the stuffed fillets on each side for about 5 minutes over medium heat.
Cut the fillets into halves and serve garnished with parsley.
