Smoked Steelhead Trout with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 875 cal. | (42 %) | ||
| Protein | 148 g | (151 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 135 μg | (675 %) | ||
| Vitamin E | 14.4 mg | (120 %) | ||
| Vitamin K | 71.6 μg | (119 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 52.6 mg | (438 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 13.3 mg | (222 %) | ||
| Biotin | 42.6 μg | (95 %) | ||
| Vitamin B₁₂ | 37.5 μg | (1,250 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 3,122 mg | (78 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 210 mg | (70 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 2,242 mg | |||
| Cholesterol | 420 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams Beefsteak tomato
- 2 garlic cloves
- 2 Tbsps olive oil
- salt
- peppers
- 1 tsp sugar
- 1 Tbsp Fruit Vinegar
- 1 Steelhead trout (800 grams)
- 1 Tbsp olive oil
- ½ handful mixed Fresh herbs (such as basil, oregano, thyme)
Preparation steps
Blanch the tomatoes in a pot of boiling water for 10 seconds. Then drain, peel, halve and remove the seeds. Dice the flesh. Peel the garlic and chop finely. Heat the oil in a skillet and sauté the garlic until soft. Add the tomatoes and simmer 20 minutes. Puree, stir in the sugar and vinegar and season with salt and pepper.
Place wood shavings or chips in an old wok or large pan. Then set a sieve or smoker insert over the chips, about 3 cm (approximately 1 inch) above the chips. Cover the sieve with aluminum foil and brush with olive oil. Rinse the fish, pat dry and place on the foil with the oil. Cover the wok. Cook over high heat on an outdoor barbecue grill about 10 minutes, then turn down the temperature and cook for about 5 minutes. Open the wok periodically (it is recommended to cook this outdoors on the grill, because it has a strong smell!) and check whether the fish is done.
Rinse the herbs, shake dry and pluck leaves. Remove the fish, cut into pieces and arrange on a plate. Pour the tomato sauce over, sprinkle with herbs and garnish with a grind of pepper.
