Fried Trout with Spelt Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 808 cal. | (38 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 22.6 μg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,047 mg | (26 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 28.8 g | |||
| Uric acid | 378 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the risotto
- 1 onion
- 200 grams Rutabaga
- 1 carrot
- 3 Tbsps butter
- 250 grams Spelt berries
- 500 milliliters Broth
- 1 bay leaf
- 1 garlic clove (peeled, to taste)
- 2 Tbsps chopped parsley
- For the trout
- 4 Arctic Chars
- lemon juice (for drizzling)
- salt
- freshly ground peppers
- Pastry flour (for dredging)
- clarified butter (for frying)
- 4 Lemon wedge (for serving)
- For the sauce
- 1 onion
- 3 Tbsps butter
- 2 Tbsps Pastry flour
- 100 milliliters Sparkling wine
- 200 milliliters Broth
- 200 milliliters Whipped cream
- salt
- white peppers
Preparation steps
For the risotto: Peel and mince onion. Peel and dice rutabaga and carrot.
Melt butter in a pan and sauté onions. Add rutabaga and carrots and sauté. Deglaze with broth, add bay leaf, garlic and spelt and simmer for about 20 minutes, until vegetables are soft. Remove bay leaf and garlic, then stir in parsley.
For the trout: Heat a little butter in a pan. Rinse trout and sprinkle with lemon juice. Season with salt and pepper and dredge in flour. Fry, skin-side down, in hot butter until golden brown, about 3 minutes. Then flip and finish cooking. Remove from pan and keep warm.
For the sauce: Peel and mince onion. Melt butter in a pan, sauté onion. Dust with flour and continue to sauté. Deglaze roux with sparkling wine and broth. Add about 2/3 of the cream, let it boil, stirring constantly. Season with salt and pepper and simmer for about 5 minutes. Stir in remaining cream before serving and froth with an immersion blender.
Plate risotto and top with trout. Drizzle with sauce and serve garnished with lemon slices
