Cured Salmon Trout with Pumpkin Chutney and Crispy Onion Rings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,063 cal. | (51 %) | ||
| Protein | 149 g | (152 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 135 μg | (675 %) | ||
| Vitamin E | 20.1 mg | (168 %) | ||
| Vitamin K | 79.6 μg | (133 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 53.3 mg | (444 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 13.5 mg | (225 %) | ||
| Biotin | 39.1 μg | (87 %) | ||
| Vitamin B₁₂ | 37.5 μg | (1,250 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 3,407 mg | (85 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 234 mg | (78 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 2,289 mg | |||
| Cholesterol | 420 mg | |||
| Complete sugar | 35 g |
Ingredients
- For the pumpkin chutney and garnish
- 400 grams Pumpkin
- 70 grams fresh ginger
- ½ red chili pepper
- 100 grams sugar
- 250 milliliters apple cider vinegar
- 100 milliliters Apple juice (pure)
- 2 white onions
- 2 Tbsps Pastry flour
- vegetable oil (for frying)
- For the salmon trout
- 1 lemon
- 1 bunch small Dill
- ½ bunch flat-leaf parsley
- 1 Tbsp coarse salt
- coarsely ground Black pepper
- 1 Steelhead trout (boneless with skin)
Preparation steps
For the salmon trout: Rinse lemon in hot water, pat dry and finely grate zest. Rinse the dill and parsley, shake dry, pluck leaves from stems and chop. In a bowl, stir the lemon zest with the dill and parsley, and season with salt and pepper to taste. Rinse the fish, pat dry and open. Rub the fish all over with the lemon and herb mixture. Fold the trout closed and wrap in plastic wrap. Place on a plate and refrigerate for 3 days.
For the pumpkin chutney: Cut the pumpkin flesh into cubes. Peel and finely chop the ginger. Rinse the chile pepper, cut in half, remove seeds and finely chop. Place the sugar in a pot along with 250 ml (approximately 1 cup) of the vinegar, apple juice, pumpkin, ginger, and chile. Bring to a boil and reduce to a simmer. Simmer for 25 minutes. Season with the remaining vinegar. Place in a porcelain bowl and let cool.
For the garnish: Peel and slice the onions into rings. Dredge in the flour. Heat the oil in a pot until hot. Add the onions and cook until crispy. Drain on paper towels.
For serving: Unfold the trout halves and pat dry. Thinly slice the trout into diagonal slices. Serve with the pumpkin chutney and crispy onion rings.
