Vegetable Stuffed Fish Roll-ups with Creamy Sauce

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Vegetable Stuffed Fish Roll-ups with Creamy Sauce
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Health Score:
7,3 / 10
35 min.

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie923 kcal(44 %)
Protein133.85 g(137 %)
Fat33.13 g(29 %)
Carbohydrates14.12 g(9 %)
Sugar added0 g(0 %)
Roughage2.3 g(8 %)
Vitamin A1,477.53 mg(184,691 %)
Vitamin D0.15 μg(1 %)
Vitamin E0.37 mg(3 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂0.7 mg(64 %)
Niacin41.82 mg(349 %)
Vitamin B₆1.59 mg(114 %)
Folate68.05 μg(23 %)
Pantothenic acid4.59 mg(77 %)
Biotin3.06 μg(7 %)
Vitamin B₁₂16.31 μg(544 %)
Vitamin C21.5 mg(23 %)
Potassium2,086.02 mg(52 %)
Calcium200.53 mg(20 %)
Magnesium425.37 mg(142 %)
Iron3.3 mg(22 %)
Iodine10.39 μg(5 %)
Zinc2.12 mg(27 %)
Saturated fatty acids5.26 g
Cholesterol475.23 mg


300 grams large carrots
250 milliliters Vegetable broth
1 Cucumber
2 tablespoons lemon juice
8 turbot fillet (approximately 100 g)
1 tablespoon cornstarch
1 egg yolk
100 grams Whipped cream (10% fat)
How healthy are the main ingredients?
carrotWhipped creamCucumbersaltsugar

Preparation steps


Peel carrots and cut into small cubes. Boil 250 milliliters (approximately 1 cup) vegetable broth. Blanch carrots for about 3 minutes in boiling broth.With a slotted spoon, lift carrots from broth. Reserve broth. Drain carrots and rinse with cold water, then drain again. With a peeler, peel cucumber into 8 long strips. Blanch cucumber peel in boiling water for 1 minute. Drain and rinse in cold water, then drain again. Halve cucumber lengthwise and scrape out seeds with a small spoon. Cut cucumber into small cubes. Rinse turbot fillets, pat dry and brush with 2 tablespoons of lemon juice. Season with salt and pepper. Place carrots and cucumber cubes in middle of fish and roll up tightly from the short side of fish fillet. Secure with toothpicks and tie with one strip of cucumber peel. Place in steamer, cover and set aside. 


Boil reserved vegetable broth in a large pot. Place steamer over boiling broth in large pot. Cover pot and steam over medium heat for about 10 minutes. Keep finished fish rolls warm in preheated oven at 80°C (approximately 175°F). Pour vegetable broth through a sieve and reserve about 250 ml (approximately 1 cup). In a saucepan, bring broth to a boil. In a small bowl, mix 4 tablespoons cold water and starch into a paste. Stir cornstarch paste into broth, bring to a boil and cook briefly. Reduce heat and whisk in egg yolk and sour cream. Stir sauce and remove from heat. Season sauce with lemon juice, salt, and a pinch of sugar. Keep warm.


To serve, arrange fish rolls on a plate. Serve with sauce.