Fish Burger
Nutritional values
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 19 μg | (95 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 53.1 μg | (89 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 732 mg | (18 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 312 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 slice Toast
- 2 Red onions
- 1 Tbsp butter
- 300 grams fresh boneless trout
- 100 grams smoked trout
- 1 Tbsp chopped fresh Dill
- 2 eggs
- salt
- peppers
- 1 tsp lemon juice
- 2 Tbsps clarified butter
- 2 Tomatoes
- 1 handful baby Spinach
- 4 Hamburger bun
- 4 Tbsps Sour cream
Preparation steps
Coarsely chop the toast and grind finely in a food mill. Peel the onions, chop one finely and cut the other into rings. Saute the onions in 1 tablespoon hot butter. Rinse the fresh trout fillets, pat dry and coarsely chop with the smoked trout. Process in the food mill. Add about half of the breadcrumbs, the chopped onion, dill and an egg and knead. Season with salt, pepper and a little lemon juice. Shape mixture into 4 patties. If the mixture is too wet, add more breadcrumbs.
Whisk the second egg. Dredge the fish cakes in the egg, then coat in the remaining breadcrumbs. Saute in a skillet in hot butter about 5 minutes on each side or until browned.
Saute the onion rings in another pan in the remaining butter until translucent. Rinse the tomatoes, remove the core and cut into thin slices. Rinse trim, shake the spinach dry. Cut the buns in half horizontally and toast as desired. Layer the fish patties, tomato slices and onion rings, spinach and 1 tablespoon sour cream on the bottom buns. Replace the bread tops and serve immediately.
