Baked Trout with Lemon-Herb Salad

0
Average: 0 (0 votes)
(0 votes)
Baked Trout with Lemon-Herb Salad
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
568
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie568 kcal(27 %)
Protein20.56 g(21 %)
Fat39.33 g(34 %)
Carbohydrates27.47 g(18 %)
Sugar added19.96 g(80 %)
Roughage2.15 g(7 %)
Vitamin A52.16 mg(6,520 %)
Vitamin D0 μg(0 %)
Vitamin E0.03 mg(0 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.29 mg(26 %)
Niacin6.86 mg(57 %)
Vitamin B₆0.18 mg(13 %)
Folate19.92 μg(7 %)
Pantothenic acid1.42 mg(24 %)
Vitamin B₁₂4.64 μg(155 %)
Vitamin C20.92 mg(22 %)
Potassium413.59 mg(10 %)
Calcium156.46 mg(16 %)
Magnesium24.45 mg(8 %)
Iron2.93 mg(20 %)
Zinc0.76 mg(10 %)
Saturated fatty acids12.52 g
Cholesterol79.36 mg

Ingredients

for
4
Ingredients
3 tablespoons olive oil
4 trout (each 180 grams)
salt
peppers
120 milliliters dry white wine
2 organic lemons
80 grams sugar
50 grams Pine nuts
1 handful parsley
1 handful Chervil
150 grams Crème fraiche
How healthy are the main ingredients?
sugarPine nutsolive oilparsleytroutsalt

Preparation steps

1.

Preheat the oven to 200°C  (approximately 400°F).

2.

Brush 4 ovenproof portion-sized pans with oil. Rinse the fillets, pat dry and cut into each 3 pieces. Season with salt and pepper and lay next to each other in the pans. Drizzle with the remaining oil and pour in the wine. Place in the oven and bake 10-15 minutes.

3.

Meanwhile, rinse the lemons, cut off ends and cut the fruit into small pieces. Boil the sugar with 200 ml  (approximately 7/8 cup) of water and add the lemon pieces. Simmer for 2-3 minutes, then lift lemon pieces with a skimmer from the syrup and place in a bowl. Chop the pine nuts. Rinse the herbs, shake dry, pluck off the leaves and chop coarsely. Mix with the pine nuts into the lemon.

4.

Remove the fish from the oven and top with the crème fraîche. Season with salt and pepper and then distribute the lemon-herb salad on top. Briefly heat in the oven and serve.