Smoked Trout Puddings
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
444
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 9.2 μg | (46 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 313 mg | (8 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 317 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps butter
- ½ red pepper (very finely chopped)
- 1 shallot (finely chopped)
- ⅔ cup Smoked trout (very finely chopped)
- cayenne pepper
- 3 tsps lemon juice
- 4 eggs
- ¼ cup butter
- 4 Tbsps cream (min. 30% fat content)
- 3 Tbsps Crème fraiche
- 3 Tbsps all-purpose flour
- butter (for the dishes)
- dried breadcrumbs (for the dishes)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven) 400°F, gas 6.
2.
Melt 2 tbsp butter in a pan and fry the red pepper and shallot. Add the trout, heat briefly and season with salt, ground black pepper, cayenne pepper and lemon juice.
3.
Separate the eggs. Beat 60g butter with the egg yolks until creamy. Mix in the cream, crème fraîche, and the fish mixture one after the other.
4.
Beat the egg whites until stiff. Fold them into the mixture with the flour. Season with a pinch of salt.
5.
Grease the dishes with butter and sprinkle them with dried breadcrumbs. Spoon in the soufflé mixture and bake in the oven for approx. 15 minutes until golden brown.
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