Bread Bites with Beets and Trout
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
366
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 18.3 μg | (92 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 917 mg | (23 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 346 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams trout ((ready to cook, skinless)
- 1 garlic clove
- 2 lemons (juice)
- salt
- freshly ground peppers
- 2 small Beets
- 2 Tbsps Walnut oil
- 4 slices Walnut bread
- 100 grams sour Whipped cream
- Cress (for garnish, such as shiso)
Preparation steps
1.
Rinse trout fillets and cut into bite-sized pieces. Peel garlic, chop finely, and mix with the lemon juice. Marinate the fish in the mixture, covered, in the refrigerator for about 2 hours.
2.
Rinse the beets and steam about 35 minutes until soft. Remove the skin, let cool, and cut into thin slices. Drizzle with oil and sprinkle with salt and pepper.
3.
Season the fish with salt and pepper.
4.
Cut the bread into 12 pieces and top each piece with a dollop of sour cream. Top with beet slices and trout.
5.
Garnish with cress and serve.
