Lamb's Lettuce with Trout and Beets

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Lamb's Lettuce with Trout and Beets
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 24 min.
Ready in
Calories:
324
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories324 kcal(15 %)
Protein18.8 g(19 %)
Fat24.2 g(21 %)
Carbohydrates2 g(1 %)
Author of this recipe:

Ingredients

for
4
Ingredients
2
small Onions
liter
6
4
small Trout fillets (with skin)
1 jar
very small Beet (about 400 grams)
200 grams
4 tablespoons
2 tablespoons

Preparation steps

1.

Peel onions and cut into thin rings. In a pot, bring wine, 4 tablespoons water, onion rings, peppercorns and a pinch of salt to a boil. Rinse trout fillets and place in pot. Cover, remove from the heat and let fillets stand until cooked through, about 4 minutes. Remove trout from cooking liquid.

2.

Rinse lamb's lettuce and drain well or spin dry. Drain beets in a sieve, reserving juice. 

3.

For the dressing, whisk 4 tablespoons reserved beet juice with balsamic vinegar and olive oil. Season with salt, pepper and sugar.

4.

Halve beets. Mix lettuce with dressing and serve with trout fillets and beets.