White Fish Dumplings in Wine and Spinach Sauce
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
503
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 503 kcal | (24 %) | ||
| Protein | 33.74 g | (34 %) | ||
| Fat | 29.8 g | (26 %) | ||
| Carbohydrates | 20.8 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.18 g | (7 %) |
more nutritional values
| Vitamin A | 931.52 mg | (116,440 %) | ||
| Vitamin D | 1.73 μg | (9 %) | ||
| Vitamin E | 3.88 mg | (32 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.46 mg | (42 %) | ||
| Niacin | 10.63 mg | (89 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 169.17 μg | (56 %) | ||
| Pantothenic acid | 1.23 mg | (21 %) | ||
| Biotin | 4.23 μg | (9 %) | ||
| Vitamin B₁₂ | 3.47 μg | (116 %) | ||
| Vitamin C | 23.98 mg | (25 %) | ||
| Potassium | 1,053.99 mg | (26 %) | ||
| Calcium | 188.82 mg | (19 %) | ||
| Magnesium | 120.35 mg | (40 %) | ||
| Iron | 3.28 mg | (22 %) | ||
| Iodine | 15.47 μg | (8 %) | ||
| Zinc | 1.67 mg | (21 %) | ||
| Saturated fatty acids | 17.91 g | |||
| Cholesterol | 156.36 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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 egg white
- 1 cup cream (30% fat)
- 2 tablespoons butter
- 8 scallions (finely chopped)
- 9 ounces Spinach (washed and chopped)
- ½ cup dry white wine
- 1 cup fish stock
- 1 tablespoon Corn starch
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.
