Salt Crusted Trout
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
162
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 162 cal. | (8 %) | ||
| Protein | 23.37 g | (24 %) | ||
| Fat | 7.06 g | (6 %) | ||
| Carbohydrates | 0.83 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.17 g | (1 %) |
more nutritional values
| Vitamin A | 59.13 mg | (7,391 %) | ||
| Vitamin D | 12.84 μg | (64 %) | ||
| Vitamin E | 1.87 mg | (16 %) | ||
| Vitamin K | 133.7 μg | (223 %) | ||
| Vitamin B₁ | 0.01 mg | (1 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 1.23 mg | (10 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 8.73 μg | (3 %) | ||
| Pantothenic acid | 0.08 mg | (1 %) | ||
| Biotin | 3.51 μg | (8 %) | ||
| Vitamin B₁₂ | 5.01 μg | (167 %) | ||
| Vitamin C | 6.65 mg | (7 %) | ||
| Potassium | 409.77 mg | (10 %) | ||
| Calcium | 185.42 mg | (19 %) | ||
| Magnesium | 754.27 mg | (251 %) | ||
| Iron | 1.37 mg | (9 %) | ||
| Iodine | 27.56 μg | (14 %) | ||
| Zinc | 0.54 mg | (7 %) | ||
| Saturated fatty acids | 1.31 g | |||
| Uric acid | 4,456 mg | |||
| Cholesterol | 50.18 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Steelhead trout (each around 600 grams) (approximately 21 ounces)
- ½ bunch parsley
- 2 kilograms coarse Sea salt
- 6 egg whites
- peppers
How healthy are the main ingredients?
parsleyPreparation steps
1.
Rinse the fish, pat dry and season the inside and out with pepper. Rinse the parsley and place in the fish cavities. Preheat the oven to 200°C (approximately 400°F). Place the salt in a bowl. Whip the egg whites until foamy and then fold into the salt. Add some water, if necessary. Spread 1/2 of the salt mixture over a baking sheet, arrange the fish on top, separated by at least 3 cm (approximately 1 inch), and then cover with the remaining salt mixture. Smooth the surface with a damp palette knife.
2.
Transfer to the oven to bake for about 30 minutes. Serve the fish in the salt crust with carrots and broccoli, if desired.
