Potato-Stuffed Trout Wrapped with Wild Garlic
Nutritional values
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 36.1 μg | (181 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 18.5 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 10.2 μg | (340 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,298 mg | (32 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 617 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 400 grams starchy potatoes
- salt
- 60 grams Wild garlic (approximately 24 sheets)
- softened butter (for the foil)
- 100 milliliters milk
- 100 grams cream cheese
- freshly ground peppers
- Nutmeg (freshly grated)
- 4 trout (each 250 grams)
- for garnish
- 2 Tbsps slivered almonds
- Lemon wedge
Preparation steps
Step 1
Peel the potatoes, rinse and cook for about 30 minutes in boiling salted water.
Rinse the wild garlic and pat dry.
Cut four pieces of foil and brush with a little butter. Lay 4 leaves of wild garlic with a piece of kitchen twine on each piece of foil.
Step 2
Drain potatoes, let evaporate and add the milk and the cream cheese. Season with salt, pepper and nutmeg and mash with a potato masher to a fine puree. Cut the remaining wild garlic into strips and mix in.
Step 3
Preheat the oven to 200°C (approximately 400°F) convection.
Rinse the trout and pat dry with paper towels. Season with salt and pepper and fill with the mashed potatoes.
Step 4
Place the trout in a horizontal position on the prepared sheets. Wrap with leaves and tie with kitchen twine. Seal the sides of each package, place on a baking sheet and cook for about 40 minutes in the preheated oven.
To serve, take out of the foil and serve garnished with almonds and lemon.
