White Fish Dumplings in Wine and Spinach Sauce

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White Fish Dumplings in Wine and Spinach Sauce
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
503
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie503 kcal(24 %)
Protein33.74 g(34 %)
Fat29.8 g(26 %)
Carbohydrates20.8 g(14 %)
Sugar added0 g(0 %)
Roughage2.18 g(7 %)
Vitamin A931.52 mg(116,440 %)
Vitamin D1.73 μg(9 %)
Vitamin E3.88 mg(32 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.46 mg(42 %)
Niacin10.63 mg(89 %)
Vitamin B₆0.43 mg(31 %)
Folate169.17 μg(56 %)
Pantothenic acid1.23 mg(21 %)
Biotin4.23 μg(9 %)
Vitamin B₁₂3.47 μg(116 %)
Vitamin C23.98 mg(25 %)
Potassium1,053.99 mg(26 %)
Calcium188.82 mg(19 %)
Magnesium120.35 mg(40 %)
Iron3.28 mg(22 %)
Iodine15.47 μg(8 %)
Zinc1.67 mg(21 %)
Saturated fatty acids17.91 g
Cholesterol156.36 mg
Author of this recipe:

Ingredients

for
4
Ingredients
18 ounces
white fish fillets (boned removed and flesh chopped)
4 slices
white Bread (crusts removed and roughly torn)
lemons (zested and juiced from one lemon)
1
1 cup
cream (30% fat)
2 tablespoons
8
scallions (finely chopped)
9 ounces
Spinach (washed and chopped)
½ cup
1 cup
1 tablespoon
How healthy are the main ingredients?
lemonSpinach

Preparation steps

1.
Place the fish, bread, lemon juice and half the lemon zest in a food processor with the egg white and half of the cream. Blend to make a smooth puree, season with salt and pepper and place in the refrigerator.
2.
Heat the butter in a large pan and gently cook the spring onions until soft but not brown. Add the spinach, stir for 1 minute then add the wine and fish stock. Bring to a simmer, cook gently for 5 minutes and set aside.
3.
Bring a large pot of water to the boil and add 1 teaspoon of salt. Shape the fish mixture into 8 dumplings and drop into the boiling water - you will probably have to cook the dumplings in batches. Simmer gently for 8-10 minutes then remove with a slotted spoon and set aside.
4.
Return the spinach pan to the heat, add the remaining cream and bring to a simmer. Mix the cornflour with a little water and add to the pan with the dumplings. Season with salt and pepper and serve garnished with the reserved lemon zest.