Smoked Trout Puddings

Name: Smoked Trout Puddings
Total time: 45 min
Yield: 4
Ingredients: 2 Tbsps butter; 0.5 red pepper (very finely chopped); 1 shallot (finely chopped); 0.667 cup Smoked trout (very finely chopped); cayenne pepper; 3 tsps lemon juice; 4 eggs; 0.25 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)

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Health Score:

63 / 100

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 45 min.

Ready in

Calories:

444

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

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)

How healthy are the main ingredients?

trout shallot cayenne pepper egg

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Preparation steps

Heat the oven to 200°C (180°C in a fan oven) 400°F, gas 6.

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.

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.

Beat the egg whites until stiff. Fold them into the mixture with the flour. Season with a pinch of salt.

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.