Potato-Stuffed Trout with Wild Garlic
Nutritional values
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 36 μg | (180 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,283 mg | (32 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 617 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 350 grams (approximately 12 1/2 ounces) starchy potatoes
- salt
- 100 milliliters (approximately 3 1/2 ounces) milk
- 100 grams (approximately 3 1/2 ounces) Double cream cheese (60-75% fat)
- freshly groundwhite peppers
- Nutmeg
- 2 bunches Wild garlic
- 4 trout (ready for cooking, á 300 g)
- 2 Tbsps slivered almonds
- 1 untreated lemon (cut into eighths)
Preparation steps
Peel the potatoes, rinse, cut into chunks and cook in a pot of boiling salted water until tender but not falling apart, 25-30 minutes. Return to the pot, and heat over low heat until the water has evaporated. Mash with a potato masher and mix with the milk and the cream cheese. Season with salt, pepper and nutmeg.
Rinse the wild garlic, pat dry, set aside 8 large leaves, finely cut the remaining leaves and mix with the mashed potatoes. Preheat the oven to 200°C (approximately 390°F). Rinse the trout, pat dry and season with salt and pepper. Stuff the cavity of the trout with potato filling. Cut 4 large pieces of heavy duty aluminum foil and rub with a little butter.
Scatter the wild garlic among the foil sheets and place the trout horizontally on top. Wrap the reserved leaves around the trout and tie with kitchen string. Seal the packages, place on a baking sheet and bake until cooked through, 40-45 minutes .
Toast the almonds in a dry skillet over low heat until golden brown. Transfer the fish to a serving platter, sprinkle with the almonds and garnish with lemon wedges.
