Roasted Trout with Colorful Potato Salad

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Roasted Trout with Colorful Potato Salad
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
423
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie423 kcal(20 %)
Protein20.98 g(21 %)
Fat26.38 g(23 %)
Carbohydrates30.65 g(20 %)
Sugar added0 g(0 %)
Roughage3.61 g(12 %)
Vitamin A126.96 mg(15,870 %)
Vitamin D0 μg(0 %)
Vitamin E0.21 mg(2 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin8.58 mg(72 %)
Vitamin B₆0.38 mg(27 %)
Folate41.31 μg(14 %)
Pantothenic acid1.43 mg(24 %)
Biotin1.5 μg(3 %)
Vitamin B₁₂4.64 μg(155 %)
Vitamin C35.86 mg(38 %)
Potassium1,118.3 mg(28 %)
Calcium60.76 mg(6 %)
Magnesium47.1 mg(16 %)
Iron2.56 mg(17 %)
Iodine0.02 μg(0 %)
Zinc0.92 mg(12 %)
Saturated fatty acids6.93 g
Cholesterol65.88 mg

Ingredients

for
4
For the trout
4 trout (cleaned and trimmed)
lemons
salt
peppers
Pastry flour
2 tablespoons clarified butter
1 tablespoon parsley (chopped)
For the potato-radish-salad
600 grams waxy potatoes (cooked in the skin)
150 grams Cherry tomatoes (halved)
5 Radish (cut into slices)
Spinach
2 tablespoons scallions
2 tablespoons Herb vinegar
1 teaspoon Mustard
4 tablespoons sunflower oil
salt
peppers
How healthy are the main ingredients?
potatoMustardparsleytroutlemonsalt

Preparation steps

1.

For the trout, rinse the fish, pat dry, season with salt and pepper and sprinkle with lemon juice.

2.

Spread some flour on a shallow dish and turn the fish in it.

3.

In two pans, heat the clarified butter and cook the fish on each side for about 4 minutes until golden brown, then remove.

4.

Sprinkle the trout with parsley and arrange on plates.

5.

For the potato-radish salad, peel the potatoes and cut into slices.

6.

For the salad dressing, mix the vinegar, mustard, salt, pepper and oil together well and mix in with the potatoes. Let marinate briefly.

7.

Add radish slices, tomato halves and spinach and toss to combine, then divide among plates. Sprinkle with chives and serve.