Lemon Sole Rolls with Crab and Cucumber
Nutritional values
(Percentage of daily recommendation)
| Calorie | 522 cal. | (25 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 26.5 mg | (221 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,781 mg | (45 %) | ||
| Calcium | 244 mg | (24 %) | ||
| Magnesium | 267 mg | (89 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 151 μg | (76 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 668 mg | |||
| Cholesterol | 283 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the fish
- 12 Sole fillet (about 60 g)
- 6 scallions
- 1 organic lemon (zested and juiced)
- 2 centiliters Noilly Prat
- salt
- freshly ground peppers
- 1 Tbsp butter
- For the sauce
- 1 onion
- 1 Tbsp sunflower oil
- 200 milliliters fish stock
- 50 milliliters milk
- 1 tsp cornstarch
- 100 grams Crabmeat (or shrimp, ready to cook)
- for garnish
- Cucumber
- Lemon wedge
- Tarragon
Preparation steps
For the fish, rinse sole and pat dry and place with skin side up on the work surface. Rinse scallions and shake dry and chop. Rinse lemon in hot water, wipe dry and finely grate zest and squeeze juice. Mix lemon juice, zest and vermouth and brush over sole filets. Roll up sole fillets and season with salt and pepper and place in an oiled steamer. Set steamer over boiling water and cover and cook for about 5 minutes.
For the sauce, peel onion and chop finely. Heat oil in a pan and fry onion. Deglaze pan with stock and milk and let simmer for about 5 minutes and puree with an immersion blender and add about 1 tablespoon water, as needed. Add crabmeat or shrimp and let cook for about 2 minutes. Remove from heat and season with salt.
To serve, arrange rolls and sauce on warmed plates and garnish with cucumber slices, lemon slices and tarragon leaves.
