Trout with Salad and Horseradish Cream
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(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
671
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 671 cal. | (32 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.4 g | (41 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 36.3 μg | (182 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 257.1 μg | (429 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 219 μg | (73 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 27.9 μg | (62 %) | ||
| Vitamin B₁₂ | 10.3 μg | (343 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 2,603 mg | (65 %) | ||
| Calcium | 303 mg | (30 %) | ||
| Magnesium | 162 mg | (54 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 730 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 33 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 bunch Soup vegetables
- 500 milliliters dry white wine
- 1 lemon (sliced)
- salt
- freshly ground peppers
- 1 bay leaf
- 2 trout (ready to cook)
- 2 Tbsps sour Whipped cream
- 2 Tbsps Horseradish (fresh grated or prepared)
- 3 Tbsps Whipped cream
- 1 Lettuce
- 1 sour Apple
- 1 Tbsp lemon juice
- 6 Tbsps Apple juice
- 100 grams Yogurt (0.1% fat)
- 3 Tbsps chopped parsley
Preparation steps
1.
Rinse, trim and chop soup vegetables. In a small roasting pan, bring wine and 500 ml (approximately 2 cups) water to a boil. Add soup vegetables, lemon, salt to taste and bay leaf. Simmer about 3 minutes.
2.
Rinse trout and place in roasting pan. Cover and bake in a preheated oven at 220° C (approximately 425°F) until fish is cooked through, about 20 minutes. Turn off oven and let stand another 10 minutes.
3.
Mix sour cream and horseradish. Add whipping cream and beat until stiff.
4.
Rinse, dry and tear lettuce into pieces. Rinse apples, grate and mix with lemon juice. Season yogurt with salt and pepper. Toss lettuce with yogurt and apples and sprinkle with parsley.
5.
Serve trout with horseradish cream and salad.
