Potato Trout Salad with Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 13.6 μg | (68 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 106.2 μg | (177 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 183 mg | (193 %) | ||
| Potassium | 1,483 mg | (37 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 800 grams starchy potatoes
- salt
- ½ head Lettuce (such as Bibb lettuce, oak leaf lettuce, green leaf lettuce)
- 1 bunch Arugula
- 150 grams Cherry tomatoes
- 2 Red Bell pepper
- 300 grams smoked trout
- 1 Red onion
- 2 Tbsps clarified butter
- freshly ground peppers
- lemon juice
Preparation steps
Rinse the potatoes and cook for about 25 minutes in boiling salted water.
Meanwhile, separate the leaves of lettuce, rinse, trim and shake dry. Also, rinse, trim and spin-dry the arugula. Rinse and halve the tomatoes. Rinse the peppers, cut in half, remove the seeds and white membranes and cut into thin strips. Cut the fish into 1 cm (approximately 1/2 inch) cubes. Peel the onion and finely chop.
Drain the potatoes, let evaporate, peel and let cool. Then cut into quarters or eighths and sear in a hot pan in melted butter. Add the fish, the onion and pepper and sauté briefly. Remove from heat and let cool to lukewarm. Fold the lettuce, the arugula and tomatoes with the potato mixture, season with salt, pepper and a squeeze of lemon juice and serve on a plate.
