Miller-Style Trout
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
444
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 36.2 μg | (181 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 37.7 μg | (63 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 890 mg | (22 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 612 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 ready-to-cook trout (each 250-300 grams)
- salt
- peppers (ground)
- ½ fresh lemon (for juice)
- 6 Tbsps Pastry flour
- ½ bunch coarsely chopped parsley
- 2 Tbsps clarified butter
- 2 Tbsps butter
- 2 Tbsps slivered almonds (dry roasted golden brown)
- Lemon wedge (for garnish)
- parsley (for garnish)
Preparation steps
1.
Clean the fish, rinse, pat dry, season with salt and pepper, sprinkle with lemon juice and fill with coarsely chopped parsley. Spread the flour in a shallow dish and coat the fish, tapping off excess.
2.
In a pan, heat 2 tablespoons clarified butter and fry the fish until golden brown on each side for 4-5 minutes. When the dorsal fin can be detached easily, the fish is done. Remove and arrange on warmed plates.
3.
Heat 2 tablespoons butter in the pan until frothy and let brown slightly. Add the almonds and spread with the butter over the fish. Season with salt and pepper.
4.
Serve garnished with lemon and parsley.
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