Oven-Baked Salmon Bundles with Parsley-Mascarpone Sauce and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 9,661 cal. | (460 %) | ||
| Protein | 273 g | (279 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 1,963 g | (1,309 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 158.8 g | (529 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 328 μg | (547 %) | ||
| Vitamin B₁ | 10.1 mg | (1,010 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 232.8 mg | (1,940 %) | ||
| Vitamin B₆ | 21.7 mg | (1,550 %) | ||
| Folate | 2,109 μg | (703 %) | ||
| Pantothenic acid | 50.7 mg | (845 %) | ||
| Biotin | 56 μg | (124 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 2,441 mg | (2,569 %) | ||
| Potassium | 48,879 mg | (1,222 %) | ||
| Calcium | 1,263 mg | (126 %) | ||
| Magnesium | 2,838 mg | (946 %) | ||
| Iron | 113.4 mg | (756 %) | ||
| Iodine | 499 μg | (250 %) | ||
| Zinc | 53.5 mg | (669 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 2,122 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 98 g |
Ingredients
- Ingredients
- 500 small waxy potatoes
- salt
- 2 stalks Leeks
- 500 grams Salmon (without skin)
- 2 Tbsps lemon juice
- freshly ground peppers
- 6 lemons
- 4 Tbsps butter
- ½ bunch parsley
- 2 garlic cloves
- 6 Tbsps Mascarpone
- 50 milliliters Vegetable broth (Instant)
- 300 grams Cherry tomatoes
Preparation steps
For the potatoes: Scrub potatoes thoroughly, peel and cook in a pot of boiling salted water until knife-tender, about 20 minutes.
For the salmon bundles: Rinse 2 leeks, cut lengthwise and slice into 3 cm (approximately 1 1/4 inch) strips. Blanch the leeks in boiling salted water for 1-2 minutes. Drain and rinse with cold water to cool down.
Cut the salmon fillet into 8 equal pieces. Drizzle with the lemon juice and season with salt and pepper to taste. Place a lemon fillet on top of each piece of salmon and tie 1 or 2 pieces of leek around the salmon fillets to hold it in place. Twist the leek ends to seal.
Melt the butter in a casserole dish and add the salmon bundles. Bake in a 200°C (approximately 390°F) oven until cooked, about 12 minutes.
For the parsley-mascarpone sauce: Rinse the parsley, shake dry and chop. Peel garlic and chop finely. In a bowl, blend the parsley with the garlic, mascarpone and vegetable stock into a smooth sauce. Season with salt and pepper to taste.
For serving: Rinse the cherry tomatoes, quarter and remove seeds. Serve the salmon bundles with the sauce, potatoes and tomatoes on plates.
