Poached Trout with Beer Sauce

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Poached Trout with Beer Sauce
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Health Score:
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
312
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie312 kcal(15 %)
Protein19.62 g(20 %)
Fat16.2 g(14 %)
Carbohydrates12.95 g(9 %)
Sugar added1.05 g(4 %)
Roughage0.94 g(3 %)
Vitamin A71.55 mg(8,944 %)
Vitamin D0.05 μg(0 %)
Vitamin E0.23 mg(2 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.72 mg(64 %)
Vitamin B₆0.22 mg(16 %)
Folate16.64 μg(6 %)
Pantothenic acid1.51 mg(25 %)
Biotin1.56 μg(3 %)
Vitamin B₁₂4.72 μg(157 %)
Vitamin C3.69 mg(4 %)
Potassium386.91 mg(10 %)
Calcium65.21 mg(7 %)
Magnesium23.05 mg(8 %)
Iron2.11 mg(14 %)
Iodine0.75 μg(0 %)
Zinc0.75 mg(9 %)
Saturated fatty acids6.22 g
Cholesterol69.39 mg

Ingredients

for
4
Ingredients
4
ready to cook Trout about 250 grams (approximately 9 ounces) each
1 teaspoon
1
1 teaspoon
2 tablespoons
1
50 grams
2 tablespoons
2 tablespoons
500 milliliters
freshly ground Pepper
ground Caraway
How healthy are the main ingredients?
Juniper berriesCaraway

Preparation steps

1.

Bring 2 liters (approximately 8 1/2 cups) of water to a boil and add the juniper berries, bay leaf, sugar, red wine vinegar and 1 teaspoon of salt. Rinse the trout and place into the boiling water. Cover and cook for about 20 minutes.  

2.

For the beer sauce, peel and finely chop the onion. Dice the bacon. Heat the butter in a large pan and sauté the onion and bacon for 1-2 minutes. Sprinkle in the flour and slowly pour the beer in while stirring. Bring to a boil, reduce the heat and simmer for about 10 minutes, until slightly thickened. Remove from heat and season with pepper and ground caraway. 

3.

Lift the fish from the water with a slotted spoon, break into pieces and remove the skin and bones. Place the fish fillet pieces on a large serving platter and spoon the beer sauce on top.  

4.

Serve with potatoes, if desired.