Beet Trout Rollups with Green Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 27.1 μg | (136 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 955 mg | (24 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 469 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 Tbsps Crème fraiche
- 2 Tbsps Yogurt (0.1% fat)
- 1 Tbsp scallions
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 1 large Beet
- 2 Tbsps Crème fraiche
- 1 Tbsp Horseradish
- 150 grams lamb's lettuce (or other salad greens)
- 600 grams Steelhead trout (skin removed)
- 2 Tbsps butter
- 2 Tbsps Nut oil
- Cress (for garnish)
Preparation steps
Preheat oven to 100°C (approximately 210°F).
For the salad dressing, mix creme fraiche with yogurt, chives and lemon juice, stir until smooth and season with salt and pepper.
For the beet rolls, peel beet and cut into thin slices. Blanch beet slices about 1 minute in salted water, drain and pat dry. Mix horseradish with creme fraiche and spread on beet slices. Rinse fish fillets, pat dry and cut into strips. Place fish strips on beet slices, season with salt and pepper and roll up. Place beet rolls seam-side down in a buttered baking dish. Brush beet rolls with remaining melted butter. Season lightly with salt and pepper and bake 6-8 minutes.
Rinse salad greens and spin dry. Arrange greens on plates, drizzle with oil and top with dressing as desired. Serve with beet rolls and garnish with cress.
