Meunière-Style Trout with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 36.3 μg | (182 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 48 μg | (80 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,421 mg | (36 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 628 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 2 g |
Preparation steps
Rinse, peel and cook the potatoes in boiling salted water for about 30 minutes.
Rinse the trout under running water and pat dry. Rinse the lemons and halve lengthwise. Peel 1/2 lemon and cut the zest into thin strips. Squeeze the juice and sprinkle onto the fish cavities. Cut the remaining lemons lengthwise into wedges. Sprinkle the outside of the fish with salt and pepper. Dip the trout in flour. Heat 2 tablespoons butter in each of two pans and saute the trout. Reduce the heat to medium, add the lemon zest and cook the trout on each side about 7 minutes, basting the fish with the pan drippings while it cooks. Remove the trout from the pan and place with the lemon zest and wedges in warm serving bowls. Mix the parsley in the pan drippings and spread over the trout. Drain the potatoes, let evaporate and saute briefly in melted butter pan. Season with pepper and nutmeg and serve with the trout.
