Lamb's Lettuce with Trout and Beets
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 24 min.
Ready in
Calories:
535
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 36 μg | (180 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,545 mg | (39 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 629 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 small onions
- dry white wine
- 6 peppercorns
- salt
- 4 small trout (with skin)
- 1 jar very small Beets (about 400 grams)
- 200 grams lamb's lettuce
- 4 Tbsps mild olive oil
- 2 Tbsps balsamic vinegar
- freshly ground pepper
- sugar
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.
