Marinated Trout with Honey Mustard Vinaigrette and Hash Browns
Nutritional values
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 498 mg | (12 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the fish
- 2 Arctic Chars (with skin à 80 grams)
- 1 tsp Coriander
- 1 tsp peppercorns
- 1 tsp Mustard seed
- 1 Tbsp salt
- 1 tsp sugar
- 1 Tbsp freshly chopped Dill
- For the sauce
- 1 Tbsp purple Grape mustard
- 2 Tbsps honey
- 1 Tbsp lemon juice
- For the hash browns
- 300 grams predominantly waxy potatoes
- salt
- freshly grated Nutmeg
- vegetable oil (to saute)
- Chervil (for garnish)
Preparation steps
For the fish: Rinse the trout, pat dry and place skin side down in a shallow baking dish. Toast the coriander seeds, peppercorns and mustard seeds in a dry skillet until fragrant. Let cool and crush in a mortar. Mix with the salt and sugar and sprinkle over the fish. Cover with plastic wrap and refrigerate overnight. The next day, remove the plastic wrap and dab the fillets dry. Sprinkle with the dill and cut diagonally into thin slices.
For the sauce: In a bowl, mix together the mustard, honey and lemon juice.
For the hash browns: Rinse the potatoes, peel, grate into a bowl and season with salt and nutmeg. Heat the oil in a large nonstick skillet four piles in and spoon 4 piles of potatoes into the pan. Flatten and cook until golden brown on both sides, 5-6 minutes. Drain on paper towels and arrange on plates. Then top with the char slices and serve drizzled with the sauce and chervil.
