Stuffed Perch Roll
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
295
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 756 mg | (19 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 284 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Perch fillet
- 1 carrot
- 150 grams Quark
- 2 egg yolks
- parsley
- Chives
- 2 Tbsps breadcrumbs
- In addition
- 2 Tbsps butter
- salt
- lemon juice
Preparation steps
1.
Gently flatten perch fillets between two sheets of plastic wrap. Arrange on a piece of buttered aluminum foil to form a rectangle. Drizzle with lemon juice and season with salt. Peel carrot, cut lengthwise into thin strips and spread on fish rectangle.
2.
Whisk quark with egg yolks, herbs and breadcrumbs. Spread mixture on fsh and roll up, twist foil at the ends well. Place into a steamer and cook over gently boiling water, covered, for about 12-15 minutes.
3.
Remove from steamer and let rest for 5 minutes. Cut into slices and arrange on plates.
4.
Serve with boiled potatoes and mixed salad with yogurt dressing, if desired.
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