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Baked Trout with Horseradish Cream Sauce
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 30 mins
Calories:
3475
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,475 cal. | (165 %) | ||
| Protein | 590 g | (602 %) | ||
| Fat | 120 g | (103 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 541.7 μg | (2,709 %) | ||
| Vitamin E | 51.4 mg | (428 %) | ||
| Vitamin K | 240.5 μg | (401 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 208.2 mg | (1,735 %) | ||
| Vitamin B₆ | 7 mg | (500 %) | ||
| Folate | 300 μg | (100 %) | ||
| Pantothenic acid | 52.4 mg | (873 %) | ||
| Biotin | 159.5 μg | (354 %) | ||
| Vitamin B₁₂ | 150.6 μg | (5,020 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 11,459 mg | (286 %) | ||
| Calcium | 478 mg | (48 %) | ||
| Magnesium | 800 mg | (267 %) | ||
| Iron | 13.7 mg | (91 %) | ||
| Iodine | 143 μg | (72 %) | ||
| Zinc | 16.3 mg | (204 %) | ||
| Saturated fatty acids | 40.5 g | |||
| Uric acid | 8,917 mg | |||
| Cholesterol | 1,930 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- butter (for greasing)
- 4 Steelhead trout (each around 170 grams) (approximately 6 ounces)
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 1 handful Dill
- 350 milliliters Whipped cream
- 50 grams Crème fraiche
- 2 egg yolks
- 2 Tbsps freshly grated Horseradish
- 1 tsp lemon zest (organic)
- Lemon wedge (for garnish)
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Grease a large baking dish (or 2 smaller baking dishes). Rinse the fish, pat dry, sprinkle with lemon juice, season with salt and pepper and arrange in the baking dishes. Rinse the dill, shake dry and finely chop the tops. Whisk the cream, crème fraîche, egg yolks, horseradish and lemon zest together, stir in the dill and season with salt and pepper. Pour over the fish and bake for about 15 minutes. Serve garnished with lemon wedges.
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