Salmon Trout with Vegetable Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,288 cal. | (157 %) | ||
| Protein | 589 g | (601 %) | ||
| Fat | 93 g | (80 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 540 μg | (2,700 %) | ||
| Vitamin E | 52.3 mg | (436 %) | ||
| Vitamin K | 270.8 μg | (451 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 210.2 mg | (1,752 %) | ||
| Vitamin B₆ | 7.1 mg | (507 %) | ||
| Folate | 360 μg | (120 %) | ||
| Pantothenic acid | 52.6 mg | (877 %) | ||
| Biotin | 152.5 μg | (339 %) | ||
| Vitamin B₁₂ | 150 μg | (5,000 %) | ||
| Vitamin C | 154 mg | (162 %) | ||
| Potassium | 11,825 mg | (296 %) | ||
| Calcium | 398 mg | (40 %) | ||
| Magnesium | 825 mg | (275 %) | ||
| Iron | 14.2 mg | (95 %) | ||
| Iodine | 147 μg | (74 %) | ||
| Zinc | 16.2 mg | (203 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 8,983 mg | |||
| Cholesterol | 1,688 mg | |||
| Complete sugar | 4 g |
Preparation steps
Pat the trout fillets dry. Heat 1 tablespoon butter in a pan and saute the fillets skin side down at modest heat covered for about 5 minutes. Braise. Then remove the lid, turn the fillets briefly, remove from the pan and season with salt and pepper.
It's best to have already prepared the salad. Peel the potatoes and cut into wedges. Rinse radishes and thinly slice. Rinse snow peas, trim and boil in salted water for 3-4 minutes. Blanch. Drain and let cool. Peel asparagus, cut off the woody ends, cut in half and place in boiling salted water for 15 minutes. Blanch. Drain and let cool. Put the potatoes, radishes, snow peas and asparagus in a bowl and mix. For the salad dressing, mix 4 tablespoons olive oil, 4 tablespoons water, lemon juice and season with salt and pepper. Mix into salad. Season once again with salt, pepper and lemon juice.
Place the salmon trout fillets with the salad on a plate. Sprinkle with water cress and serve immediately.
