| Nutrient | Content | Reference |
|---|---|---|
| Calories | 208kCal | 208kCal |
| Proteins | 20.42g | 20g |
| Fats | 13.42g | 13g |
| Water | 64.89g | 65g |
| Ash | 1.13g | 1g |
| Vitamin A, RE | 58mcg | 58mcg |
| Retinol | 0.058mg | 0mg |
| Vitamin B1, thiamine | 0.207mg | 0mg |
| Vitamin B2, riboflavin | 0.155mg | 0mg |
| Vitamin B4, choline | 78.5mg | 79mg |
| Vitamin B5, pantothenic | 1.547mg | 2mg |
| Vitamin B6, pyridoxine | 0.636mg | 1mg |
| Vitamin B9, folate | 26mcg | 26mcg |
| Vitamin B12, cobalamin | 3.23mcg | 3mcg |
| Vitamin C, ascorbic | 3.9mg | 4mg |
| Vitamin D, calciferol | 11mcg | 11mcg |
| Vitamin E, alpha tocopherol, TE | 3.55mg | 4mg |
| beta Tocopherol | 0.01mg | 0mg |
| gamma Tocopherol | 0.3mg | 0mg |
| tocopherol delta | 0.05mg | 0mg |
| Vitamin K, phylloquinone | 0.5mcg | 1mcg |
| Vitamin PP, NE | 8.672mg | 9mg |
| Betaine | 3mg | 3mg |
| Potassium, K | 363mg | 363mg |
| Calcium, Ca | 9mg | 9mg |
| Magnesium, Mg | 27mg | 27mg |
| Sodium, Na | 59mg | 59mg |
| Sera, S | 204.2mg | 204mg |
| Phosphorus, P | 240mg | 240mg |
| Iron, Fe | 0.34mg | 0mg |
| Manganese, Mn | 0.011mg | 0mg |
| Copper, Cu | 45mcg | 45mcg |
| Selenium, Se | 24mcg | 24mcg |
| Zinc, Zn | 0.36mg | 0mg |
| Arginine | 1.221g | 1g |
| Valin | 1.107g | 1g |
| Histidine | 0.549g | 1g |
| Isoleucine | 0.968g | 1g |
| Leucine | 1.615g | 2g |
| Lysine | 1.87g | 2g |
| Methionine | 0.626g | 1g |
| Threonine | 0.86g | 1g |
| Tryptophan | 0.209g | 0g |
| Phenylalanine | 0.845g | 1g |
| Alanine | 1.271g | 1g |
| Aspartic acid | 2.025g | 2g |
| Hydroxyproline | 0.042g | 0g |
| Glycine | 0.96g | 1g |
| Glutamic acid | 2.83g | 3g |
| Proline | 0.721g | 1g |
| Serine | 0.896g | 1g |
| Tyrosine | 0.759g | 1g |
| Cysteine | 0.219g | 0g |
| Cholesterol | 55mg | 55mg |
| Saturated fatty acids | 3.05g | 3g |
| 14: 0 Myristinova | 0.556g | 1g |
| 15: 0 Pentadecane | 0.046g | 0g |
| 16: 0 Palmitic | 1.877g | 2g |
| 17: 0 Margarine | 0.043g | 0g |
| 18: 0 Stearin | 0.495g | 0g |
| 20: 0 Arachin | 0.022g | 0g |
| 22: 0 Begen | 0.011g | 0g |
| Monounsaturated fatty acids | 3.77g | 4g |
| 16: 1 Palmitoleic | 0.791g | 1g |
| 18: 1 Olein (omega-9) | 2.715g | 3g |
| 20: 1 Gadolein (omega-9) | 0.265g | 0g |
| Polyunsaturated fatty acids | 3.886g | 4g |
| 18: 2 Linoleum | 0.9g | 1g |
| 18: 3 Linolenic | 0.167g | 0g |
| 18: 3 Omega-3, alpha-linolenic | 0.148g | 0g |
| 18: 3 Omega-6, gamma-linolenic | 0.02g | 0g |
| 18: 4 Steroid Omega-3 | 0.121g | 0g |
| 20: 2 Eicosadiene, Omega-6, cis, cis | 0.062g | 0g |
| 20: 3 Eicosatriene | 0.018g | 0g |
| 20: 4 Arachidon | 0.092g | 0g |
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.862g | 1g |
| Omega-3 fatty acids | 2.628g | 3g |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.393g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 1.104g | 1g |
| Omega-6 fatty acids | 1.092g | 1g |
Required products :
Method of preparation :
Beat the two eggs with a teaspoon of sugar and salt. Pour the milk and beat with a wire whisk. Gradually add the flour to the resulting mixture, stirring constantly to avoid lumps. Finally, pour in the oil and stir again.
Bake thin pancakes from the dough.
Spread one with cream cheese. Put a second one on it, arrange thin pieces of salmon and continue arranging in this sequence (pancake, cream cheese, pancake, fish ...).
Eight pancakes are enough to prepare the appetizer. Leave the latter uncovered.
Cut the resulting "cake" into squares, using a sharp knife, pizza knife or special mold.
Put a pitted black or green olive on each bite and stick suitable sticks to make it convenient to eat.
Have a delicious and festive day!
Required products :
Method of preparation :
Place the pan on the stove when hot, pour the wine and let it boil for 3-4 minutes. Then put the fish in it (fresh salmon without skin or canned), add salt and stew under a lid for 10 minutes, turning the fish on the other side in the middle of cooking.
Remove the fish from the pan and cut it into small pieces with a fork. Collect the wine that remains in the vessel in a glass.
Pour the mushrooms into a bowl of cold water, quickly wash them and remove from the liquid. Cut them into small pieces.
Peel a squash, grate it and cut it into circles.
Heat 30 grams of butter and fry the mushrooms and onions in it over medium heat, stirring constantly until the mushrooms release their juice. Then sprinkle them with flour and fry for another 2 minutes.
Pour in the wine and milk, stirring constantly. Once the mushroom sauce boils, let it boil for a minute to thicken and allow to cool.
Boil the fresh cabbage leaves in salted water until semi-finished. Boil the rice until fully cooked.
Mix the fish with mushroom sauce, add rice, green onions, season to taste.
Put the stuffing on each cabbage leaf and form sarmi, which you fry in oil or fry in a pan with a non-stick coating until an appetizing yellow crust forms on their surface.
Have a good time!
Necessary products
For the dough:
For the stuffing:
Method of preparation :
Divide the eggs into whites and yolks, beat the latter together with the turmeric.
Turn the egg whites into a stiff foam, adding a pinch of salt while beating.
Then start adding it to the yellow mixture, alternating with the sifted flour and baking powder (one tablespoon of both ingredients).
Spread the finished dough on a greased sheet of parchment, flatten and decorate with green leaves of your choice.
Bake the base at 200 degrees for 5-6 minutes.
Remove the hot sheet on a towel, leaving the parchment on top.
Carefully remove the paper and roll it up (on the narrow side) along with the fabric, leaving it to cool.
Meanwhile, cut the green onion feathers into circles, fry for a minute in 1 tablespoon of oil.
Boil the eggs, peel and chop finely, mix them with onions and season.
Finally add the chopped fish, parsley / dill and stir.
Roll out the cooled loaf and spread it generously with melted cheese.
At the narrow end, distribute the filling evenly and form a roll again.
Wrap it in plastic wrap and put the appetizer in the refrigerator for at least a few hours.
If you have time, wait one night and then serve.
Enjoy your meal!