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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
