Potato-Stuffed Trout with Wild Garlic

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Potato-Stuffed Trout with Wild Garlic
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h.
Ready in
Calories:
411
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie411 cal.(20 %)
Protein46 g(47 %)
Fat17 g(15 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage2.4 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D36 μg(180 %)
Vitamin E5 mg(42 %)
Vitamin K18 μg(30 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin16.7 mg(139 %)
Vitamin B₆0.7 mg(50 %)
Folate47 μg(16 %)
Pantothenic acid4.1 mg(68 %)
Biotin12.7 μg(28 %)
Vitamin B₁₂10.4 μg(347 %)
Vitamin C69 mg(73 %)
Potassium1,283 mg(32 %)
Calcium106 mg(11 %)
Magnesium97 mg(32 %)
Iron2.7 mg(18 %)
Iodine18 μg(9 %)
Zinc1.8 mg(23 %)
Saturated fatty acids7 g
Uric acid617 mg
Cholesterol136 mg
Complete sugar4 g

Ingredients

for
4
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)
How healthy are the main ingredients?
potatosaltNutmegtroutlemon

Preparation steps

1.

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.

2.

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.

3.

 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 .

4.

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.