Marinated Fish with Sauce
(0 votes)
(0 votes)
Health Score:
58 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 d 25 min.
Ready in
Calories:
326
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 326 cal. | (16 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 36.1 μg | (181 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 819 mg | (20 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 597 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 6 trout (with skin)
- 1 Juniper berries
- 1 tsp Coriander
- 5 tsps coarse salt
- 1 tsp freshly ground peppers
- 3 tsps sugar
- 1 tsp grated Lemon peel
- 4 Tbsps Dill (finely chopped)
- For the mustard cream
- 150 grams Crème fraiche
- 3 Tbsps Whipped cream
- 3 Tbsps grainy Mustard
- 2 tsps honey
- salt
- peppers (freshly ground)
Preparation steps
1.
Rinse trout fillets and pat dry.
2.
Crush juniper and coriander in a mortar, season with salt and pepper. Add sugar and lemon zest and coat trout filets with the mix. Sprinkle with dill.
3.
Stack trout fillets by two, skinless side inside, put in a bowl and cover with plastic wrap. Place small board with a can on top to make weight for fish. Pickle trout for 24 hours.
4.
Prepare sauce by combining all ingredients, season to taste and cool.
5.
Cut trout fillets with a sharp knife diagonally on skin side, garnish with lime wedges and dill, serve accompanied by mustard cream.
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