Broiled Trout on Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 36.2 μg | (181 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 162.2 μg | (270 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,270 mg | (32 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 619 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 trout each 120 grams (with skin)
- salt
- freshly ground peppers
- 2 Tbsps Pastry flour
- 5 Tbsps olive oil
- 4 slices Toast
- 3 centimeters Horseradish
- 2 sprigs parsley
- 30 grams butter
- 2 Tbsps Mayonnaise
- 2 Tbsps lemon juice
- 1 generous pinch Tomato paste
- 2 Tbsps balsamic vinegar
- 1 tsp medium hot Mustard
- 1 generous pinch Red pepper flakes
- 1 smaller Radicchio
- 2 Lettuce
Preparation steps
Rinse trout, pat dry, pull bones as needed and cut the fillets. Coat the skin side with flour and season flesh with salt and pepper. Cook skin side down in a hot pan with 2 tablespoons oil over high heat until brown. Remove from pan and place on a baking sheet.
For the coating, remove crust from the bread and chop crumbly in food processor. Peel and grate the horseradish. Rinse the parsley, shake dry, pluck off the leaves and chop. Melt the butter in a small saucepan. Blend parsley and horseradish with the crumbs. Season with salt and pepper and spread on the flesh side of the fillets.
For the dressing, whisk the mayonnaise with the lemon juice, the tomato paste, vinegar, mustard, paprika flakes and the remaining oil until creamy. Season with salt and pepper.
Preheat the oven to broil.
Bake the fish golden brown for about 5 minutes under the broiler.
Rinse radicchio and lettuce, spin dry and pluck small. Arrange on plates and drizzle the dressing. Top with the trout and serve.
