Cured Steelhead Trout with Dill Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,788 cal. | (85 %) | ||
| Protein | 295 g | (301 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 270.4 μg | (1,352 %) | ||
| Vitamin E | 37.8 mg | (315 %) | ||
| Vitamin K | 121.5 μg | (203 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 104.1 mg | (868 %) | ||
| Vitamin B₆ | 3.5 mg | (250 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 26.2 mg | (437 %) | ||
| Biotin | 79.4 μg | (176 %) | ||
| Vitamin B₁₂ | 75.2 μg | (2,507 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 5,699 mg | (142 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 399 mg | (133 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 4,459 mg | |||
| Cholesterol | 921 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the steelhead trout
- 2 small Steelhead trout (fillets, skin on)
- 4 tsps salt
- 2 tsps sugar
- 1 tsp white freshly ground pepper
- For the dill cream
- 1 egg yolk
- 1 tsp Dijon mustard
- salt
- freshly ground pepper
- 1/2 lemons (juiced)
- 8 Tbsps vegetable oil
- 4 Tbsps milk
- 4 Tbsps milk
- 1 pinch sugar
- 1 bunch Dill
Preparation steps
For the steelhead trout, rinse fish fillets and pat dry. Mix salt with sugar and pepper. Place both fillets with the skin side down on a cutting board. Sprinkle fish with the seasoning mixture and press down well. Stack fillets that the skin sides are on the outside. Wrap in plastic wrap. Place on a baking sheet and top with a heavy plate. Marinate overnight in the refrigerator.
For the dill cream, mix mustard, cream and egg yolk in a mixing bowl with an immersion blender on high speed.
Stir in salt, pepper and lemon juice and blend with the immersion blender. Gradually blend in the oil. Finally, stir in the milk. Season with salt, pepper and sugar. Rinse dill (setting some aside for garnish), shake dry and chop finely. Pat the trout fillets dry and arrange on a platter with the dill cream. Garnish with dill.
Serving Tip: Slice the steelheat trout fillets diagonally into slices off the skin, approximately 5 mm (approximately 1/4 inch) thick.
