Poached Perch and Salmon Rolls on Spinach Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 435 cal. | (21 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 253.1 μg | (422 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,046 mg | (26 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 40 grams Pine nuts
- ½ onion
- 50 milliliters Argan oil
- 50 milliliters balsamic vinegar
- salt
- peppers
- 1 pinch sugar
- 1 generous pinch Mustard
- 250 grams summer Spinach
- 250 grams Salmon
- 250 grams Perch fillet
- 1 lemon
- 3 Tbsps olive oil
- 16 Cherry tomatoes
- Limes (for garnish)
Preparation steps
Roast the pine nuts in a nonstick frying pan, remove and let cool. Peel the onion and chop very finely. Stir the balsamic vinegar, salt, sugar, mustard, pepper and argan oil into a salad marinade. Rinse the spinach, sort the leaves, and drain well. Cut the fish fillets crosswise in half, place on greased pieces of plastic wrap, and then season with salt and pepper.
Place one piece of perch on top of one piece of salmon, roll up, and then roll up into the plastic wrap. Let the rolls poach in almost boiling, salted water, for about 10 minutes. Meanwhile, juice the lemon, mix with the olive oil, and season with salt and pepper. Rinse and halve the tomatoes.
Drizzle the spinach with the dressing and transfer to plates. Top with the tomatoes and sprinkle with pine nuts. Remove the fish rolls from the plastic wrap, then take half of them and place onto the spinach salad. Drizzle with the lemon sauce and serve immediately, garnished with lime slices.
