Marinated Trout
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 12 h. 50 min.
Ready in
Calories:
327
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 36 μg | (180 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 27.1 μg | (45 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,399 mg | (35 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 615 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 6 trout (about 600 grams)
- 2 onions
- 2 garlic cloves
- 1 kilogram Tomatoes
- 200 grams Fennel (with greenery)
- 1 Tbsp olive oil
- 1 tsp black peppercorns
- 1 tsp Coriander
- 1 tsp fennel seeds
- 2 Tbsps lemon juice
- 5 Tbsps White vinegar
- 500 milliliters dry white wine
- salt
- freshly ground pepper
- 1 pinch sugar
Preparation steps
1.
Peel the onions and cut into thin rings.
2.
Peel the garlic and cut into thin slices.
3.
Blanch the tomatoes for a few seconds, peel, quarter, core and dice finely.
4.
Rinse and trim the fennel and cut into thin slices. Set the greenery side.
5.
Sauté the peppercorns, the coriander seeds and the fennel seeds with the garlic, onion and fennel in some olive oil for about 5 minutes. Add the tomatoes, lemon juice, vinegar and wine and season with salt, pepper and sugar.
6.
Lay the trout fillets side by side in a flat dish and drizzle with the hot marinade Cover and place in the refrigerator overnight.
Serve garnished with fennel leaves.
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