Fish in Puff Pastry with Salad and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,576 cal. | (75 %) | ||
| Protein | 158 g | (161 %) | ||
| Fat | 88 g | (76 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 137.2 μg | (686 %) | ||
| Vitamin E | 15.7 mg | (131 %) | ||
| Vitamin K | 99.6 μg | (166 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 58 mg | (483 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 14.6 mg | (243 %) | ||
| Biotin | 51.2 μg | (114 %) | ||
| Vitamin B₁₂ | 37.7 μg | (1,257 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 3,626 mg | (91 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 228 mg | (76 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 47.2 g | |||
| Uric acid | 2,293 mg | |||
| Cholesterol | 675 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the fish
- 450 grams Puff pastry dough (chilled or frozen)
- 1 Steelhead trout (ready to cook, about 700 grams)
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 50 grams butter
- 1 bunch parsley
- 1 egg yolk
- 2 Tbsps milk
- For the salad
- 3 Romaine lettuce
- 200 grams Mushrooms (e.g., oyster mushrooms)
- clarified butter (for sautéing)
- For the marinade
- 100 grams Crème fraiche
- 2 Tbsps Whipped cream
- 1 tsp Mustard
- 1 tsp Horseradish
Preparation steps
Thaw the puff pastry.
Rinse trout, pat dry, sprinkle with lemon juice and season with salt and pepper.
Rinse and finely chop the parsley. Melt the butter in a pan and mix in the parsley. Coat the trout inside and out with the mixture.
Preheat the oven to 200°C (approximately 400°F) convection. Preheat a baking sheet covered with parchment paper.
Roll the pastry out thinly on a lightly floured surface. Place the trout on the dough and wrap the dough in a single layer around it to cover completely. Thoroughly seal the seams together with water. Reserve about a quarter of the dough to make decorative fish scales.
Mix the egg yolk with the milk and brush the trout with half the mixture. Cut out circles of 4 cm (approximately 1.5 inches) in diameter from the rest of the dough and lay them on the trout like scales. Brush with the remaining yolk. Place the trout gently on the baking sheet and bake 35–50 minutes until golden. If it browns too much, cover with aluminum foil.
Meanwhile, rinse and dry the lettuce hearts and tear into bite-sized pieces. Arrange them on a platter.
Clean and slice the mushrooms. Heat some butter in a pan and sauté the mushrooms in it. Season them with with salt and pepper and spread over the lettuce.
Mix the creme fraiche with cream, mustard and horseradish. Season with salt and pepper to taste and drizzle over the salad. Set the fish in pastry on top of the salad and serve.
