Golden Trout Rolls
(0 votes)
(0 votes)
Health Score:
5,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
2446
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,446 kcal | (116 %) | ||
| Protein | 22.45 g | (23 %) | ||
| Fat | 239.36 g | (206 %) | ||
| Carbohydrates | 33.21 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.44 g | (1 %) |
more nutritional values
| Vitamin A | 86.36 mg | (10,795 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 8.44 mg | (70 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 34.88 μg | (12 %) | ||
| Pantothenic acid | 1.87 mg | (31 %) | ||
| Biotin | 4.49 μg | (10 %) | ||
| Vitamin B₁₂ | 4.86 μg | (162 %) | ||
| Vitamin C | 2.43 mg | (3 %) | ||
| Potassium | 368.75 mg | (9 %) | ||
| Calcium | 68.7 mg | (7 %) | ||
| Magnesium | 31.38 mg | (10 %) | ||
| Iron | 2.35 mg | (16 %) | ||
| Iodine | 17.03 μg | (9 %) | ||
| Zinc | 1.13 mg | (14 %) | ||
| Saturated fatty acids | 34.78 g | |||
| Cholesterol | 152.2 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Ask your fishmonger to fillet the trout and remove the skin. Remove any remaining bones.
2.
Lay the trout fillets on a tray lined with a cloth or sheets of kitchen paper. Using a brush, glaze the interior of the fish with oil, season with pepper, sprinkle on a pinch of coriander, a pinch of ground cumin and sprinkle with chopped dill.
3.
Lay 2 mint leaves on each fillet before rolling them up. Pin the rolls together with a cocktail stick. Place them closely together, side by side, in an oven dish. Cover in cling film and place in the fridge.
4.
Prepare a fairly runny tempura batter: beat the egg yolks with a whisk and then pour on the iced water, mixing vigorously. Next, add the flour, a little at a time, along with the salt and the ginger; season with plenty of pepper, beating constantly. The batter should be slightly thickened but not over-worked.
5.
In a fryer or large casserole dish, heat the oil to 170°C | 325F. Take the trout fillets out of the fridge.
6.
When the oil is the right temperature, sprinkle the fish with a little flour before dipping them in the tempura batter and immersing them in the oil. Continue the process, doing small quantities at a time and without allowing the temperature of the oil to drop.
7.
When the fillets begin to brown, lift them out with a skimming spoon, drain them and place them on kitchen paper before placing them on a dish in an open oven. Serve right away.
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