Fried Trout with Beet Salad
Fried trout with beet salad - Tender trout and root vegetables combine deliciously.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 25.2 μg | (126 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 52.6 μg | (88 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 7 μg | (233 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,247 mg | (31 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 456 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 300 grams red Beets
- 300 grams yellow Beets
- 1 tsp Cumin
- 1 tsp Coriander
- salt
- 4 trout (each about 140 grams)
- peppers
- 1 Tbsp Pastry flour
- ½ bunch Chives
- 1 bunch Watercress
- 2 red onions
- 5 Tbsps olive oil
- 100 milliliters Vegetable broth
- 2 Tbsps lemon juice
- 1 pinch sugar
Preparation steps
Rinse red and yellow beets and cook with cumin and coriander in boiling salted water for about 40 minutes. Drain and peel beets and let cool.
Rinse trout fillets under cold water, pat dry and cut in half. Season trout fillets with salt and pepper and sprinkle with flour.
Peel and grate horseradish. Rinse herbs and shake dry. Cut chives into rolls. Peel onions and dice finely.
Heat 1 tablespoon oil in a pan and sauté onions over medium heat until translucent. Deglaze pan with broth and simmer to reduce almost completely. Remove pan from heat.
Stir beet cubes, lemon juice, 1 pinch of sugar and 2 tablespoons oil into onion mixture and season with salt and pepper.
Heat remaining oil in a pan and fry trout fillets on skin sides over medium heat for 2-3 minutes. Turn trout fillets over, remove pan from heat and let stand 1-2 minutes.
Arrange trout fillets and beets on 4 plates and garnish with horseradish and herbs to serve.
