Poached Salmon Trout
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
3269
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,269 cal. | (156 %) | ||
| Protein | 589 g | (601 %) | ||
| Fat | 92 g | (79 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 540 μg | (2,700 %) | ||
| Vitamin E | 55.2 mg | (460 %) | ||
| Vitamin K | 257.6 μg | (429 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 208.7 mg | (1,739 %) | ||
| Vitamin B₆ | 7.2 mg | (514 %) | ||
| Folate | 296 μg | (99 %) | ||
| Pantothenic acid | 52 mg | (867 %) | ||
| Biotin | 156.3 μg | (347 %) | ||
| Vitamin B₁₂ | 150.1 μg | (5,003 %) | ||
| Vitamin C | 136 mg | (143 %) | ||
| Potassium | 11,682 mg | (292 %) | ||
| Calcium | 504 mg | (50 %) | ||
| Magnesium | 817 mg | (272 %) | ||
| Iron | 13.7 mg | (91 %) | ||
| Iodine | 146 μg | (73 %) | ||
| Zinc | 16.3 mg | (204 %) | ||
| Saturated fatty acids | 19.4 g | |||
| Uric acid | 8,970 mg | |||
| Cholesterol | 1,687 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Steelhead trout (ech about 160 grams, ready to cook and halved)
- 200 milliliters white wine
- 100 milliliters fish stock
- 1 bay leaf
- 2 Juniper berries
- 2 Tbsps Hazelnuts (ground)
- 4 stalks Celery
- 1 bunch scallions
- ½ Orange (zested and juiced)
- 2 Tbsps vegetable oil
- salt
- white peppers (freshly ground)
Preparation steps
1.
Rinse trout fillets and pat dry. Combine with white wine, fish stock, juniper and bay leaf and poach for about 8-10 minutes.
2.
Rinse and dry celery and scallions, cut into thin slices.
3.
Heat oil in a pan and saute both for a few minutes. Add nuts and orange zest and deglaze pan with orange juice. Simmer for about 4 minutes on low heat and season with salt and pepper.
4.
Arrange fish on warmed plates and spread with vegetable sauce. Serve immediately.
5.
If desired, serve with boiled potatoes.
