Flounder Roulades with Arugula and Creamy Mushroom Sauce
Flounder Roulades with Arugula and Creamy Mushroom Sauce - The delicate fish is the spicy filling to a very special taste experience.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.8 μg | (29 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 56 μg | (93 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 891 mg | (22 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 93 μg | (47 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 216 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 8 Plaice fillet (Skinless, à 80 g)
- Arugula (40 grams)
- 1 shallot
- 1 garlic clove
- 300 grams Oyster mushrooms
- 3 Tbsps vegetable oil
- salt
- white peppers
- 100 milliliters dry white wine
- 200 milliliters fish stock (jarred)
- 200 milliliters Soy creamer
- 2 Tbsps Sour cream (40 grams)
- 1 splash lemon juice
- also:
- Toothpick
Preparation steps
Rinse the fish under cold water and pat dry. Rinse the arugula and drain well. Place 2-3 arugula leaves on each fish fillet and roll up. Secure with wooden toothpicks.
Peel shallots and garlic and chop finely. Clean mushrooms and cut into strips. Heat 2 tablespoons of oil in a skillet. Add the mushrooms and saute over medium heat until golden brown. Season with salt and pepper and remove.
Heat the remaining oil in the pan. Saute the garlic and shallot over medium heat until soft. Add the wine and let it boil down almost completely absorbed. Add the stock and soy creamer and simmer until slightly creamy. Stir in sour cream and season with salt, pepper and lemon juice.
Season the fish rolls with salt and pepper and add the mushrooms and the fish to the sauce. Cover and simmer over low heat until the fish is just cooked through, about 8 minutes.
Coarsely chop the remaining arugula. Divide the fish and sauce among 4 plates and serve sprinkled with arugula.
