Baguette Sandwiches with Marinated Trout
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
3 h. 30 min.
Preparation
Calories:
570
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 29 g | (116 %) | ||
| Roughage | 12.3 g | (41 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 18.3 μg | (92 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 559.7 μg | (933 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 274 μg | (91 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 2,191 mg | (55 %) | ||
| Calcium | 220 mg | (22 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 405 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 42 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 4 Juniper berries
- 8 peppercorns
- 200 grams salt
- 100 grams sugar
- 400 grams Steelhead trout (without skin)
- 1 bunch Dill
- 8 Lettuce
- 1 Baguette
- 1 Tbsp softened butter
- 2 Tbsps Salmon caviar
- 4 Tbsps coarse Dijon mustard
- 1 ½ Tbsps honey
Preparation steps
1.
Rinse, peel and cut into strips soup vegetables. Crush juniper berries and peppercorns in a mortar.
2.
Combine salt with sugar, juniper and peppercorn mixture and season vegetables with spices.
3.
Cut salmon trout fillets into thin slices and combine with spiced vegetables. Rinse and shake dry dill, set aside some sprigs and add the rest to fish. Refrigerate, covered, for about 2-3 hours.
4.
2 - infuse for 3 hours.
5.
Remove fish from the marinade, rinse well and pat dry. Rinse lettuce leaves and shake dry. Cut baguette into slices and toast, spread with butter and top with lettuce leaves.
6.
Arrange fish on lettuce leaves and garnish with dill and keta caviar. Whisk mustard with honey, season with salt and pepper and drizzle on top of sandwiches. Serve.
