Fried Trout with Leeks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 73.5 μg | (123 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 292 μg | (97 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,140 mg | (29 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 454 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the fish
- 4 pcs Arctic Char (each 140 grams)
- lemon juice
- salt
- freshly ground peppers
- For the batter
- 60 grams Buckwheat flour
- 40 grams Pastry flour
- salt
- 10 grams Yeast
- 125 milliliters milk
- 2 Tbsps butter
- 2 eggs
- vegetable oil (for frying)
- For the leek
- 500 grams Leeks
- 1 Vanilla bean
- salt
- peppers
- For the sauce
- 300 milliliters fish stock (from a jar)
- 50 milliliters white wine
- 1 carrot
- salt
- peppers
Preparation steps
For the fish, rinse trout, pat dry, sprinkle with lemon juice and season with salt and pepper. Cover and let rest.
For the batter, separate eggs. Mix flour and buckwheat flour in a bowl. Dissolve yeast in a bowl with milk and then stir in melted butter, salt and flour, mix well, cover and let rise in a warm place.
Beat egg whites until stiff. Fold egg whites into the batter.
For the leek, rinse leeks, trim and cut into rings leeks. Cook leeks in a pot of boiling salted boiling water with sliced vanilla pod for about 6 minutes. Drain and keep warm.
For the sauce, boil fish stock and white wine in a saucepan. Peel carrot, grate and add to the saucepan. Simmer until liquids reduced by half, pour through a fine sieve and season with salt and pepper. Keep warm.
Heat oil in a deep fryer or a saucepan to 180°C (approximately 350°F). Pull pieces of fish through the batter and fry in the preheated oil in portions until golden brown. Remove with a slotted spoon and drain on paper towels. Serve fried trout on plates with leeks and sauce. Garnish if desired with a vanilla pod.
