Swordfish Rolls on Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 419 cal. | (20 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 94.8 μg | (158 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,003 mg | (25 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 100 μg | (50 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 235 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 slices Swordfish (without skin and cartilage, 150 grams)
- black, freshly ground peppers
- salt
- 125 grams Mozzarella
- 40 grams air-dried ham (thinly sliced)
- 1 bunch flat-leaf parsley
- 2 garlic cloves
- 1 Tbsp Pastry flour
- 30 grams butter
- 2 Tbsps freshly grated pecorino romano
- ½ l dry white wine
- 8 Toothpicks
- 1 head green Lettuce (such as iceberg lettuce)
- 2 Tomatoes
Preparation steps
Rinse fish slices and pat dry with paper towels. With a sharp knife, cut each one time across. Season both sides with salt and pepper.
Cut mozzarella into 8 slices. Divide ham into 8 servings. Peel garlic and squeeze through a press. Rinse parsley, shake dry, finely chop without stems and mix with pecorino.
Distribute pecorino mixture, ham and mozzarella on the swordfish slices. Roll and secure with toothpicks.
Spread flour on plate and dust the rolls. Tap off excess flour.
Rinse the lettuce and spin dry, then pluck or cut smaller. Rinse tomatoes, cut into slices and season with salt and pepper.
Heat butter in frying pan until foamy. Cook fish rolls over medium heat until golden brown on all sides. Pour in wine, cover and continue to cook about 10 minutes on low heat. Pour in 2-3 tablespoons water if necessary. Season sauce to taste with salt and pepper.
Prepare a bed of lettuce on plates with the sauce. Serve the fish rolls on top and garnish with tomato slices.
