Pastry-baked Whole Trout

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Pastry-baked Whole Trout
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
1010
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,010 kcal(48 %)
Protein22.26 g(23 %)
Fat72.86 g(63 %)
Carbohydrates71.63 g(48 %)
Sugar added0 g(0 %)
Roughage10.69 g(36 %)
Vitamin A4,325.27 mg(540,659 %)
Vitamin D3.65 μg(18 %)
Vitamin E2.32 mg(19 %)
Vitamin B₁0.89 mg(89 %)
Vitamin B₂0.99 mg(90 %)
Niacin13.63 mg(114 %)
Vitamin B₆0.54 mg(39 %)
Folate759.21 μg(253 %)
Pantothenic acid2.1 mg(35 %)
Biotin11.2 μg(25 %)
Vitamin B₁₂0.97 μg(32 %)
Vitamin C30.1 mg(32 %)
Potassium1,633.67 mg(41 %)
Calcium277.57 mg(28 %)
Magnesium101.7 mg(34 %)
Iron8.38 mg(56 %)
Iodine24.76 μg(12 %)
Zinc2.69 mg(34 %)
Saturated fatty acids27.87 g
Cholesterol130.35 mg

Ingredients

for
4
For the fish
1 salmon trout (ready-to-cook, approx. 700 g)
1 tablespoon lemon juice
¼ cup butter
1 bunch parsley (chopped)
16 ounces frozen Puff pastry (defrosted)
1 egg yolk
2 tablespoons milk
For the salad
3 Romaine lettuce (sliced)
2 ½ cups Mushrooms (e. g. button mushrooms or oyster mushrooms, sliced)
clarified butter (for frying)
For the marinade
½ cup Crème fraiche
2 tablespoons cream (at least 30% fat)
1 teaspoon Mustard
1 teaspoon Horseradish
How healthy are the main ingredients?
MushroomparsleyMustardHorseradish

Preparation steps

1.
Drizzle the fish with lemon juice and season to taste.
2.
Melt the butter and stir in the parsley. Brush onto the fish inside and out.
3.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with greaseproof paper.
4.
Roll the pastry out thinly on a floured work surface. Place the fish on top of the pastry and wrap it up closing firmly. Keep about 1/4 of the pastry back for the scales.
5.
Mix together the egg yolk and the milk and brush the pastry-wrapped fish with half this mixture. Cut scale-like shapes out of the remaining pastry and use them to decorate the fish. Brush with the remaining milk and egg mixture.
6.
Place the fish carefully onto the prepared baking tray and bake for 35-50 min until golden. If it colours too quickly, cover with aluminium foil.
7.
Arrange the lettuce on a serving platter. Heat some clarified butter in a pan and fry the mushrooms. Season with salt and ground black pepper and arrange on top of the lettuce.
8.
Mix together the crème fraîche, cream and the horseradish, season with salt and ground black pepper and drizzle over the salad. Arrange the fish on top of the salad.