Trout and Basil Roulades
Nutritional values
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 919 mg | (23 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 570 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 handful Basil
- liquid butter (for brushing)
- 8 Arctic Chars (about 80 grams or 3 ounces, ready to cook and boneless)
- salt
- freshly ground peppers
- 1 shallot
- 2 Tbsps butter
- 200 milliliters dry white wine
- 200 milliliters fish stock
- 2 Tbsps Crème fraiche
- 1 organic Lime (juice and zest)
Preparation steps
Preheat the oven to 80°C (approximately 170°F).
Cut 8 pieces of foil and 8 pieces of plastic wrap, about 15x15 cm (approximately 6 inch square). Top each piece of foil with plastic and grease plastic with butter.
Rinse basil, pat dry and pluck leaves. Rinse fillets and pat dry. Season with salt and pepper and add basil to skin side. Roll up and place on plastic wrap. Wrap tightly and pinch ends to secure. Bake for about 20 minutes.
Peel and mince shallots. Heat 1 tablespoon butter in a pan and sauté shallots until translucent. Deglaze with wine and stock and let simmer until reduced by about half. Stir in crème fraîche and remove from heat. Add a little lime zest and juice and season with salt and pepper. Add remaining butter and beat with an immersion blender until fluffy.
Remove fish from oven and remove and discard foil and plastic. Plate fish and drizzle with sauce.
Serve, as desired, with fried potatoes.
