Salmon Trout with Celery
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,313 cal. | (63 %) | ||
| Protein | 153 g | (156 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 135.4 μg | (677 %) | ||
| Vitamin E | 21 mg | (175 %) | ||
| Vitamin K | 126 μg | (210 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 55 mg | (458 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 13.8 mg | (230 %) | ||
| Biotin | 57.3 μg | (127 %) | ||
| Vitamin B₁₂ | 37.5 μg | (1,250 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 3,701 mg | (93 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 260 mg | (87 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 21.8 g | |||
| Uric acid | 2,295 mg | |||
| Cholesterol | 484 mg | |||
| Complete sugar | 31 g |
Ingredients
- Ingredients
- 1 Steelhead trout (about 600-800 grams, with skin)
- salt
- peppers
- 2 Tbsps lemon juice
- 4 small Apple
- 1 Celery root
- 1 Tbsp butter
- 50 milliliters Vegetable broth
- 100 grams Walnut
- 1 shallot
- 100 grams butter
Preparation steps
Divide fish into 4 pieces and sprinkle with 1 tablespoon of lemon juice, season with salt and pepper.
Peel 3 apples, core and grate. Rinse and core fourth apple and cut into 4 beautiful slices. Peel and grate the rest of an apple. Mix grated apples with lemon juice and sprinkle apple slices with lemon juice to prevent discoloration. Peel celery and cut into thin sticks. Peel shallot and chop finely. Heat butter in a pan and saute half of shallot for a few minutes, add celery and broth and simmer until celery is softened. Add grated apples and apple slices, heat through.
Heat butter in a saucepan and skim off foam, add remaining shallot and walnut and saute briefly. Add fish and brown on both sides. Arrange fish with sauce and apple celery on plates and garnish with celery leaves. Serve.
