Casserole with Smoked Fish and Capers
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
444
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 19 μg | (95 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 783 mg | (20 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 316 mg | |||
| Cholesterol | 276 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams smoked trout
- 150 grams Crème fraiche
- 100 milliliters Whipped cream
- 2 egg yolks
- 2 Tbsps Caper
- ½ paprika (red, diced)
- 2 small onions (chopped)
- salt
- peppers
- 250 grams floury potatoes
- freshly ground peppers
- 1 Tbsp parsley (chopped)
- 50 milliliters name is milk
- Nutmeg
- butter (for the baking dish)
- breadcrumbs (to sprinkle)
Preparation steps
1.
Peel the potatoes and boil in salted water for about 25 minutes.
2.
Cut trout fillets into bite-size pieces. Mix crème fraîche, cream, and egg yolks and season with salt and pepper. Put the chopped pepper and onion together with the pieces of fish into a buttered baking dish. Spread the crème fraîche mixture over it. Drain the potatoes, let the water evaporate, and mash. Stir hot milk into the mashed potatoes, and season with salt, pepper, and nutmeg. Mix in the herbs. Sprinkle the capers over the fish mixture and cover with the mashed potatoes. Sprinkle with breadcrumbs and bake in a hot oven at 200°C (approximately 390°F) for about 15–20 minutes. Serve hot.
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